Ingredients
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1kg Granny Smith Apples, peeled,
cored and cut into thick slices
1 cinnamon stick
1 cup castor sugar
1kg rhubarb, cut into 5cm lengths
1 sheet canola puff pastry, defrosted
3 tablespoons granulated sugar
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vanilla bean custard
1 tablespoon custard powder
500ml low or reduced fat milk
1/4 cup caster sugar
1 vanilla bean, cut in half lengthwise
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Method
1. Preheat oven to 200°C.
2. Put the apples, cinnamon stick and half the castor sugar in a pot. Add 60ml water, cover and cook over a medium heat for 10 minutes or until the apples are soft. Remove the cinnamon stick.
3. Put the rhubarb in a clean pot, add the remaining sugar and 60ml water and cook over a medium heat for 5-10 minutes or until the rhubarb is soft. Do not overcook or it will lose its colour and collapse.
4. Combine the rhubarb and apple and pile into a 23cm pie dish. Brush the edges of the pie dish with a little water.
5. Cover the pie with the puff pastry, trim off any excess and press the edges to seal the pie. Cut a few steam holes in the top, brush the pastry with water and sprinkle with granulated sugar. Bake on a heated tray for 20 minutes or until the pastry is crisp and golden.
6. To make the custard, blend the custard powder with a little of the milk to form a smooth paste. Transfer to a pot, add the remaining milk, sugar and vanilla bean and cook, stirring occasionally, over a medium heat until the custard boils and thickens. Remove the vanilla bean before serving.
Nutrients Per Serve
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Energy
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1371kJ (327cal)
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Total Fat
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5.0g
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Saturated Fat
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2.5g
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Monounsaturated Fat
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1.6g
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Polyunsaturated Fat
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0.3g
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Protein
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5.8g
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Carbohydrate
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66.0g
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Fibre
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6.7g
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Sodium
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138mg
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Cholesterol
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7.33mg
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Serves
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8
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Preparation Time
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20 mins
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Cooking Time
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45 mins
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This recipe is kindly provided by the Heart Foundation and can be found in the Deliciously Healthy Cookbook.