STREAMING NOW: No Reservations

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“In 'Rustic Fruit Desserts' by Cory Schreiber and Julie Richardson”
1hr 50mins

Ingredients Nutrition


  1. Preheat oven to 425°; 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 350° 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a