Lighter apple & pear pie

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

  • Prep:20 mins
    Cook:45 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 225
  • fat 5g
  • saturates 0g
  • carbs 43g
  • sugars 25g
  • fibre 5g
  • protein 4g
  • salt 0.3g


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


  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. 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. 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.

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