
I was at the library and saw this book called
"Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies and More". The cover looked good enough to eat so I picked it up and tried the Apple Rhubarb pandowdy. Now what is a pandowdy? It's basically a pie with only a top crust in a 9x9 pan. It's not supposed to look pretty. But it tastes fantastic!!! Here's the recipe (Sorry no pictures of my creation but that's the pandowdy on the cover). I used a frozen pie crust and just stuck that on top. This is the perfect dessert to combine spring rhubarb and winter apples.
RUSTIC FRUIT DESSERTS BY CORY SCHREIBER AND JULIE RICHARDSON
Apple and rhubarb pandowdy (REALLY GOOD)
Baking time: 45 to 50 minutes serves 8-10
1 T unsalted butter for pan
frozen pastry dough
3-4 tart apples, peeled cored, sliced ½ thick
1 ¾ lbs rhubarb trimmed and sliced (or thawed frozen)
zest and juice of 1 lemon
¾ c brown sugar
2 ½ T cornstarch
1 t ground cinnamon
¼ fine sea salt
Preheat oven to 425. Butter a 9 inch pie pan or cast iron skillet or a 9 inch baking pan. Take out frozen pastry shell to thaw for at least 10 minutes.
Toss the aples, rhubarb, lemon zest and juice in large bowl. In a separate bowl, combine all other ingredients. Add dry ingredients to fruit mix. Toss. Transfer to baking pan.
Top the fruit mix with the pliable frozen pastry dough. This is a rustic dessert, so there is no need to spend any extra time making it look fancy; the beauty lies in its rough look. Cut a few steam vents in the crust; then place the pandowdy on a baking sheet to cllect any drips. Bake for 20 minutes then turn down to 350 and bake for an additional 25-30 minutes or unitl the crust is golden and the fruit is bubbling around the edges or vents.
Cool the pandowdy for 1 hour before serving with vanilla ice cream.
Storage: Covered with a tea towel, the pandowdy will keep at room tempereature for 3 days.