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Rhubarb and Apple Pie with Vanilla Custard

 Rhubarb and Apple Pie with Vanilla Custard


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

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



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

Energy 1371kJ (327cal)
Total Fat 5.0g
Saturated Fat 2.5g
Monounsaturated Fat 1.6g
Polyunsaturated Fat 0.3g
Protein 5.8g
Carbohydrate 66.0g
Fibre 6.7g
Sodium 138mg
Cholesterol 7.33mg
Serves 8
Preparation Time 20 mins
Cooking Time 45 mins

This recipe is kindly provided by the Heart Foundation and can be found in the Deliciously Healthy Cookbook.