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Lighter apple & pear pie

Ingredients

  1. Step 1 6 eating apples (we used Braeburn)
  2. Step 2 4 ripe pears
  3. Step 3 zest and juice 1 lemon
  4. Step 4 3 tbsp agave syrup
  5. Step 5 1 tsp mixed spice
  6. Step 6 1 tbsp cornflour
  7. Step 7 4 filo pastry sheets
  8. Step 8 4 tsp rapeseed oil
  9. Step 9 25g flaked almond
  10. Step 10 custard (made with custard powder and skimmed milk), fat-free Greek yogurt or low-fat frozen vanilla yogurt
Lighter apple & pear pie
Calories: 225 Carbohydrate: 43 g Protein: 4 g Fat: 5 g
Cook time: 65 minutes Prep time: 20 minutes Total time: 85 minutes Servings: 6

TAGS

Dessert British 2 of 5-a-day Filo pastry Healthier baking Healthy apple pie Lighter bake Sarah Cook Sweetness and light

Directions

  1. 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.
  2. 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.
  3. 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.