Apple Rhubarb Pandowdy

The picture you see here may look like a pie, but really, it's something a bit simpler to put together with a much cooler name. It's a pandowdy. A pandowdy essentially is a bottomcrust-less pie, so instead of going through the work of making and rolling out two pie crusts, you only have the inconvenience (if you can call making pies incovenient! Shame on you!) of making one. Naturally, I still had some rhubarb leftover and some apples that were neglected from dinner so I threw this together one night. The recipe comes from Rustic Fruit Desserts and it really couldn't be easier, especially if you have ready made pie crusts (only the homemade kind!) in the freezer. A scoop of vanilla ice cream is really welcome here, so if you have that, this will make a wonderful Shabbat dessert. Or whenever you just feel like having a nice plate of comforting pandowdy. Or two. With ice cream. I won't tell.

Apple Rhubarb Pandowdy
adapted slightly from Rustic Fruit Desserts

1 disk of your favorite pie dough, chilled

3-4 tart apples, peeled, cored and sliced
1 3/4 pounds rhubarb, trimmed and sliced 1/2 inch thick
3/4 cup brown sugar
2 1/2 tbsp cornstarch
1 tsp cinnamon
1/4 tsp salt

Preheat your oven to 425. Lightly grease a 9 inch deep dish pie pan.

Place the apples and rhubarb in a bowl and toss to combine. Set aside.

Place the remaining ingredients in a large bowl,

and rub together or toss to combine.

Here is my mixed fruit. Well, sort of mixed.

Pour the dry ingredients over the fruit, and mix WELL.

Pour the fruit into the pie dish and set aside.

Roll out your pie crust and fit it over the top of the filling. Don't worry if it tears or cracks, this is meant to be a rustic dessert. Trim the edges and cut a few slashes in the top of the crust.

Bake for 20 minutes then turn the oven down to 350. Continue baking until the top is golden and the fruit juices are thick and bubbly. Cool one hour before serving.