Lighter apple & pear pie
- Preparation and cooking time
- Cook: -
- Serves 6
Try a low fat version of this family favourite. Filo pastry is light and crispy, and bulk out the filling with pears
- 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.