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Apple, pear and sultana pie
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2 essential Waitrose braeburn apples, peeled, cored and chopped
2 ripe essential Waitrose pears, peeled, cored and chopped
50g essential Waitrose sultanas
½ tbsp light brown sugar
½ lemon, juice
½ tsp cinnamon
4 sheets filo pastry
10g butter, melted
½ tsp caster sugar
1. Preheat the oven to 190°C, gas mark 5. Toss together the fruit, sugar, lemon juice and cinnamon; put into a baking dish.
2. Cut the pastry sheets to fit the top of the dish. Brush a sheet of filo with butter, top with a second sheet and brush again; repeat using up all the filo. Place the pastry over the fruit, tucking it into the edges of the dish; brush the top with the remaining butter and sprinkle with caster sugar.
3. Bake for 35-40 minutes until golden (covering loosely with foil if the pastry takes on too much colour). Allow to cool for 5 minutes before serving with natural yogurt, if liked.
Typical values per serving:
This recipe was first published in September 2011.
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