Name: Lighter apple & pear pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: British
Ingredients: 6 eating apples (we used Braeburn); 4 ripe pears; zest and juice 1 lemon; 3 tbsp agave syrup; 1 tsp mixed spice; 1 tbsp cornflour; 4 filo pastry sheets; 4 tsp rapeseed oil; 25g flaked almond; custard (made with custard powder and skimmed milk), fat-free Greek yogurt or low-fat frozen vanilla yogurt

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Lighter apple & pear pie

Lighter apple & pear pie

Sarah Cook

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Serves 6

Easy

Prep: 20 mins

Cook: 40 mins - 45 mins

A star rating of 4.5 out of 5.4 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

6 eating apples

(we used Braeburn)
4 ripe pears
zest and juice 1 lemon
3 tbsp agave syrup
1 tsp mixed spice
1 tbsp cornflour
4 filo pastry

sheets
4 tsp rapeseed oil
25g flaked almond

To serve

custard

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

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Nutrition: per serving

kcal225
fat5g

low
saturates0g
carbs43g
sugars25g
fibre5g
protein4g
salt0.3g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, January 2014

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A star rating of 4.5 out of 5.4 ratings

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