Apple and pear pies

Sweet apple, pear and fig sit beneath a crispy filo pastry lid in this delicious autumnal pie.

  • 40 mins cooking
  • Serves 4
  • Print


Apple and pear pies
  • 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


Apple and pear pies
  • 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.

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