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.