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Filo-Topped Apple Pie


900g (2 lbs) cooking apples
6 tbsp sugar
zest of 1 lemon
1 tbsp lemon juice
125ml (1/2 cup) sultanas
1/2 tsp ground cinnamon
4 large sheets fillo pastry
2 tbsp low fat spread, melted
icing sugar for dusting


  • Peel, core and dice the apples. Place them in a saucepan with the sugar and lemon zest. Sprinkle the lemon juice over. Bring to a boil, stir well, then cook for 5 minutes or until the apples soften. Stir in the golden raisins and cinnamon. Spoon the mixture into a pie dish and level the top. Let cool.

  • Preheat the oven to 180C (350F). Place a pie funnel in the center of the fruit. Brush each sheet of fillo with melted low fat spread. Scrunch up loosely and place it to cover the fruit completely.

  • Bake for 20-30 minutes until the fillo is golden. Dust the pie with icing sugar before serving.

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