Lighter apple & pear pie

Lighter apple & pear pie

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(3 ratings)

Prep: 20 mins Cook: 40 mins - 45 mins


Serves 6

Try a low fat version of this family favourite. Filo pastry is light and crispy, and bulk out the filling with pears

Nutrition and extra info

Nutrition: per serving

  • kcal225
  • fat5g
  • saturates0g
  • carbs43g
  • sugars25g
  • fibre5g
  • protein4g
  • salt0.3g
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  • 6 eating apples (we used Braeburn)



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 4 ripe pears



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 3 tbsp agave syrup
    Agave syrup

    Agave syrup

    Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…

  • 1 tsp mixed spice
  • 1 tbsp cornflour
  • 4 filo pastry sheets
  • 4 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 25g flaked almond

To serve

  • custard (made with custard powder and skimmed milk), fat-free Greek yogurt or low-fat frozen vanilla yogurt


  1. Peel, core, and chop the apples and pears into large pieces, and throw into a big saucepan with the lemon juice, agave syrup, mixed spice and 200ml water. Bring to a simmer with the lid on, then take off the lid and cook, stirring, for about 5 mins until the apple is softening. Use a slotted spoon to scoop out three-quarters of the fruit chunks and put into a pie dish.

  2. Cover and cook the remaining fruit for another 4-5 mins until soft, then mash with a potato masher. Mix 1 tbsp of this with the cornflour to a smooth paste, then add back to the pan and bring back to a simmer, stirring, to thicken the sauce. Pour over the fruit in the pie dish and stir together. Heat oven to 180C/160C fan/gas 4.

  3. Lay out your sheets of filo and brush all over with oil – 1 tsp should be enough for 1 sheet. Scatter over the almonds and press to stick to the pastry, then crumple up each sheet as you lift it on top of the fruit. Bake for 20-25 mins until the pastry is browned and crisp. Serve straight away.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
15th Oct, 2016
When do you add the lemon zest?
Paul Grimshaw
12th Jan, 2014
This recipe is featured as a healthy option, but if you believe the recent scientific evidence about fructose being worse for you then ordinary sugar then you may prefer not to use agave syrup as this is over 90% fructose. I've started using glucose as a sweetener as this is apparently much better for you with no fructose. You can find it in chemists in powder form, sometimes labelled as dextrose powder. It's only around half as sweet as agave syrup so you'll need twice as much (by weight). I used 60g for this recipe, and this tasted fine to me. Don't forget to use glucose in the custard as well!
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