Lighter apple & pear pie

• eating apples6

  (we used Braeburn)

• ripe pears↗4
• zest and juice 1 lemon
• agave syrup↗3 tbsp tbsp
• mixed spice1 tsp tsp
• cornflour↗1 tbsp tbsp
• filo pastry↗4

  sheets

• rapeseed oil↗4 tsp tsp
• flaked almond↗25g g
• custard

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

Step-by-step instructions

1. 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. 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. 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.