Apple and rhubarb pie

By Blua | Digital health by Bupa

Published 2 December 2024

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dessert diabetes friendly tarts and pies

Baked pastry tart with pastry lattice decoration on a table with purple flowers

We’re so lucky to have so many juicy and delicious apples available in Australia during winter.

I love baking them into a traditional, home-style pie, especially when I can buy them in bulk from my local farmers’ market (or get some free fruit from my neighbours). For a healthier twist, I love to add chunks of rhubarb and sultanas to sweeten the pie rather than adding traditional table sugar.

Prep time

10m

Cook time

45m

Serves

8

Ingredients

8

Ingredients

1kg apples (Granny Smith or Golden Delicious work best)
1 bunch rhubarb
1/2 cup sultanas
2 tsp cinnamon
1 tsp vanilla
1 cup boiling water
1/4 cup nut meal
1 sheet all-butter puff pastry

Method

Step 1:

Pre-heat your oven to 180°C.

Step 2:

Peel and core your apples, then cut each apple into 8 pieces. Once chopped, add them to a 25cm pie dish.

Step 3:

Cut the rhubarb into 2cm pieces and mix with the apples in the pie dish.

Step 4:

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

Step 5:

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.

Step 6:

Pop the pie into the oven for 45 minutes or until the apples are soft and the pastry is a lovely golden colour.

Step 7:

Serve pie warm with a generous spoonful of low-fat yoghurt.