Name: Apple and pear pies
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 medium apples (300g); 2 small pears (360g); 2 tablespoon lemon juice; 1/3 cup (65g) finely chopped dried figs; 2 tablespoon caster (superfine) sugar; 1 teaspoon ground cinnamon; 4 sheets filo pastry; cooking-oil spray; 1 tablespoon icing (confectioners') sugar; 1/2 cup ice-cream

Ingredients

2 medium apples (300g)

2 small pears (360g)

2 tablespoon lemon juice

1/3 cup (65g) finely chopped dried figs

2 tablespoon caster (superfine) sugar

1 teaspoon ground cinnamon

4 sheets filo pastry

cooking-oil spray

1 tablespoon icing (confectioners') sugar

1/2 cup ice-cream

Method

1.Preheat oven to 180°C/350°F.

2.Peel, core and thinly slice apples and pears. Combine fruit with juice, figs, caster sugar and cinnamon in a medium bowl. Divide fruit mixture into four shallow 1-cup (250ml) ovenproof dishes; cover with foil.

3.Bake for 10 minutes or until fruit starts to soften. Remove foil; top each dish with a scrunched sheet of pastry. Spray pastry with oil; bake for 30 minutes or until browned lightly.

4.Dust pies with sifted icing sugar; serve with ice-cream.

Swap the ice-cream for low-fat yoghurt, if you like. To make this as a single large pie, spoon the fruit mixture into a shallow 1-litre (4-cup) ovenproof dish. Scrunch the four sheets of pastry over the fruit mixture.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook