LIGHTER APPLE & PEAR PIE

Lighter apple & pear pie image

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

Provided by Sarah Cook

Categories Dessert

Time 1h5m

Number Of Ingredients 10

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 225 calories, Fat 5 grams fat, Carbohydrate 43 grams carbohydrates, Sugar 25 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium