Apple And Rhubarb Pandowdy

• 1 tablespoon unsalted butter, at room temperature, for the pan
• all-butter pie pastry, for single crust
• 3 -4 tart apples, peeled, cored, quartered, and sliced 1/2-inch thick (1 lb. prepped)
• 1 3/4 lbs rhubarb, trimmed and sliced 1/2 inch thick (5 cups or 1 1/4 lb. prepped)
• 1 lemon, zest of
• 1 lemon, juice of
• 3/4 cup packed brown sugar
• 2 1/2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• vanilla ice cream, for serving

1. Preheat oven to 425u0b0; butter a 9-inch deep dish pie pan or cast-iron skillet or a 9-inch square baking pan.
2. Toss the apples, rhubarb, lemon zest, and lemon juice together in a big bowl.
3. Separately, rub together the brown sugar, cornstarch, cinnamon, and salt; then add to the fruit mixture; stir to combine.
4. Transfer the mixture to the prepared pan.
5. Roll out pie pastry to roughly the same size of the pan; top the apples and rhubarb with the pastry, tucking in any excess pastry between the fruit and the side of the pan.
6. This is a rustic dessert, so there is no need to spend any extra time making it look fancy.
7. Cut a few steam vents in the crust, then place the pandowdy on a baking sheet to collect any drips.
8. Bake for 20 minutes, then turn the oven down to 350u0b0 and bake for 25-30 minutes, or until the crust is golden and the fruit is bubbling around the edges or through the steam vents.
9. Cool the pandowdy for 1 hour before serving, topped with a scoop of vanilla bean ice cream.
10. Storage: covered with a tea towel, the pandowdy will keep at room temperature for up to 3 days.

unsalted butter, butter, apples, rhubarb, lemon, lemon, brown sugar, cornstarch, ground cinnamon, salt, vanilla ice cream

Taken from www.food.com/recipe/apple-and-rhubarb-pandowdy-409474 (may not work)