RHUBARB, ALMOND APPLE PIES
PREP 20 MINS + 1 HOUR COOLING + 30 MINS CHILLING COOK 35 MINS
SERVES 8 AS AN OCCASIONAL DESSERT
½ bunch rhubarb, ends trimmed,
cut into 4cm pieces
2 large Granny Smith apples,
quartered, cored, sliced
2 Tbsp water
2 Tbsp caster sugar or granulated
sugar substitute
Pinch ground cinnamon
1 Tbsp almond meal
60g egg, lightly whisked
1 Tbsp flaked almonds
1 tsp demerara or caster sugar
PASTRY
120g (¾ cup) plain flour
80g (½ 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 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 muffin holes. Sprinkle almond meal over each pastry base. Divide rhubarb mixture evenly between muffin 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.
Nutrition info
PER SERVE (with sugar) 905kJ, protein 4g, total fat 8g (sat. fat 1g), carbs 31g, fibre 3g, sodium 76mg • Carb exchanges 2 • GI estimate high
PER SERVE (with sugar substitute) 786kJ, protein 4g, total fat 8g (sat. fat 1g), carbs 23g, fibre 3g, sodium 76mg • Carb exchanges 1½ • GI estimate high