We’re so lucky in winter with all the juicy apples that are in season. The red, green and my very favourite variety - the sweet yellow ones. I love baking them into a pie but for a healthier twist, I add chunks of rhubarb and sultanas to sweeten the pie rather than adding traditional table sugar.
Prep time: 10 mins
Cook time: 45 mins
1 kg apples
1 bunch rhubarb
½ cup sultanas
2 teaspoons cinnamon
1 teaspoon vanilla
1 cup boiling water
¼ cup nut meal
1 sheet all-butter puff pastry
Preheat your oven to 180°C and start peeling, coring and cutting each apple into 8 pieces. Once chopped add them to a 25cm pie dish.
Cut the rhubarb into 2cm pieces and add it to the apples.
Add the spices, sultanas, water and nut meal to the apple and rhubarb mixture and stir through.
Now slice the sheet of puff pastry into 3cm strips and top the pie in a lattice pattern. I find it easiest to lay the pastry all one way and then turn the pie to lay it the other way.
Pop the pie into the oven for 45 minutes or until the apples are soft and the pastry is a lovely golden colour. Serve pie warm with a generous spoonful of low fat yoghurt.