Name: Lighter apple & pear pie
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lighter apple & pear pie

1. 6 eating apples (we used Braeburn) -

2. 4 ripe pears -

3. zest and juice 1 lemon -

4. 3 tbsp agave syrup -

5. 1 tsp mixed spice -

6. 1 tbsp cornflour -

7. 4 filo pastry sheets -

8. 4 tsp rapeseed oil -

9. 25g flaked almond -

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

How to cook deliciously - Lighter apple & pear pie

1. Stage

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. Stage

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. Stage

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.