Using filo pastry is the key to make an easier and healthier apple pie. The other apple pie types – puff, flakey, and shortcrust include more calories, so these can be prepared on special occasions. For a routine apple pie, using filo pastry is the best and easiest option.

You can buy packs of frozen pastry as well as filo sheets from a local store. Cover the filo sheets with a fresh damp towel. Prepare your filling till then. Uncover the sheets just before you are going to use them. This is because filo quickly gets dried out and hardened, and we want to keep it pliable and moist.

Another reason for this apple pie being a healthier one is that it is without a top crust. The filling is nicely cooked in small open filo posts that properly crisp up at the edges when the pies are being cooked.

Recipe:

Make 4 separate individual pies. Keep the oven heated to 400F/200C/gas 6. Slice 2 apples without peeling them. Have ¼ cup of low-fat spread melted and brush the mould or tins. Take 4 thawed filo pastry sheets to slice each into 4. You can have your apple pies made into Yorkshire pudding tins or patty tins of 10 cm in diameter.

For separately making every pie, brush all the sliced filo pieces with the previously melted low-fat spread. Squash the first sheet into the tin’s base and then, likewise, arrange the other 3 sheets on its top. Make sure that all the sheets are placed in somewhat different angles so that it is easier for you to put the pastry at the edges of your pie.

Have the apple slices arranged in every pie and crease the pastry’s edges so the fruit can be cupped. Make a smooth syrup of 1 tbsp pf unsweetened orange juice and 2tbsp of low sugar apricot jam. Brush this mixture on the fruit and bake it for 12 to 15 minutes till the edges turn light brown.

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