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Lighter apple & pear pie

Lighter apple & pear pie

A star rating of 4.7 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • 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: per serving
low infat5g


  • 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


  • 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

Goes well with


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A star rating of 4.7 out of 5.3 ratings

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