RHUBARB, AP­PLE AND ALMOND PIES

Diabetic Living - - Comfort Food -

PREPARATION TIME: 20 MINS

(+ 1 HOUR COOLING + CHILLING) COOK­ING TIME: 35 MINS

SERVES 8 (AS AN

OCCASIONAL DESSERT)

1/2 bunch rhubarb, ends trimmed,

cut into 4cm pieces

2 large Granny Smith ap­ples,

peeled, quar­tered, cored, sliced 2 Tbsp wa­ter

2 Tbsp caster sugar or gran­u­lated

sugar sub­sti­tute

Pinch ground cin­na­mon

Cook­ing spray

1 Tbsp almond meal

60g egg, lightly whisked

1 Tbsp flaked al­monds

1 tsp de­mer­ara or caster sugar

Pas­try

120g (3/4 cup) plain flour

80g (1/2 cup) whole­meal plain flour 2 Tbsp caster sugar or gran­u­lated

sugar sub­sti­tute

80g light mar­garine

3-4 Tbsp iced wa­ter

1 Put the rhubarb, ap­ples, wa­ter, sugar and cin­na­mon in a medium saucepan. Cover and bring to a sim­mer over medium-high heat. Re­duce heat to medium and cook, cov­ered, for 8-10 min­utes or un­til al­most ten­der. Set aside in the pan for 20 min­utes be­fore trans­fer­ring to a bowl. Set aside for 1 hour to cool.

2 Mean­while, to make the pas­try, com­bine the flours and sugar in a medium bowl. Add the mar­garine and, us­ing your fin­ger­tips, rub in un­til well com­bined. Us­ing a flat-bladed knife to stir, add just enough wa­ter to al­low the mix­ture to start to come to­gether. Us­ing your hands, form a dough ball, then shape into a disc. Wrap in plas­tic wrap and put in the fridge for 30 min­utes to chill.

3 Pre­heat oven to 190°C (fan­forced). Spray 8 x 80ml (1/3-cup) muf­fin pans holes with cook­ing spray. Roll out pas­try between 2 sheets of lightly floured bak­ing pa­per un­til about 2-3mm thick. Us­ing a 9cm round cut­ter, cut out 8 cir­cles and use to line pan holes. Sprin­kle almond meal over each pas­try base. Di­vide rhubarb mix­ture evenly between pan holes. Re-roll re­main­ing pas­try and use an 8cm fluted or round cut­ter to cut out 8 more cir­cles. Brush each with a lit­tle of the egg and place, egg side down, over the tops of the fill­ing (don’t worry if tops don’t com­pletely cover).

4 Brush pas­try tops with a lit­tle more egg and sprin­kle flaked al­monds over the top. Sprin­kle with sugar, then bake for 20-25 min­utes or un­til pas­try is golden brown. Serve pies warm or at room tem­per­a­ture.

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