Apple and Rhubarb Pie

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
Step 1:
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.

Sliced apples

Step 2:
Cut the rhubarb into 2cm pieces and add it to the apples.

Diced apple

Step 3:
Add the spices, sultanas, water and nut meal to the apple and rhubarb mixture and stir through.  

Apple and ingredients in bowl

Step 4:
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. 

Pie mix in bowl with pastry lid

Step 5:
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.

Pie baking in the oven

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