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Is there any better way to conclude a wintry, home-cooked meal than with one of these scrumptious rhubarb apple pies served with steaming, creamy custard? We think not!

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

Preheat oven to 200ºC (400ºF). Place the apple, rhubarb, lemon juice, sugar, cinnamon and vanilla in a bowl and toss to combine. Divide the mixture between 2 x 14cm frying pans with a heatproof handle and cover with aluminium foil. Place over medium heat and cook for 6–8 minutes or until just tender. Remove from heat. Combine the cornflour and water, divide between pans, and stir through the apple mixture. Cut 2 x 20cm rounds from the pastry and make a small cut in the top of the pastry. Place on top of the apple mixture and pinch the edges to seal. Brush the pastry with egg. Combine the granulated sugar and extra cinnamon and sprinkle over the pastry. Bake for 25–30 minutes or until golden and crisp. Serve with custard. Serves 4–6

Clockwise from top left: Black Ice Frypan, Donna Hay Oven Mitt, Donna Hay Apron, Stripe Pie Dish, Anna Gare Mixing Bowls