apple, rhubarb and cinnamon pan pies
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apple, rhubarb and cinnamon pan pies
  • 8 large Granny Smith (green) apples, peeled, cored and chopped
  • 4 stalks rhubarb, trimmed and chopped
  • 1 tablespoon lemon juice
  • ½ cup (110g) caster (superfine) sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornflour (cornstarch)
  • 1 tablespoon water
  • 2 sheets store-bought puff pastry
  • 1 egg, lightly beaten
  • 2 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon, extra
  • store-bought vanilla custard, to serve