Apple Filo Pie

This WHOLE pie works out to 11 propoints,

(or around 800 calories).

This makes 6 generous slices, making each individual portion 2 propoints,

(approx.135 calories).

Even if you decided to divide it into 4 REALLY generous portions, it still only works out to 3pp, (approx.200 kcal) per slice.


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You will need:


A large flan dish

3 sheets filo pastry

6 red eating apples, skin left on, cored and sliced into chunky slices

Frylight sunflower oil

2 teaspoons ground cinnamon

4 teaspoons Candarel granular sweetener

2 teaspoons icing sugar


Preheat the oven to 190 degrees centigrade


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Take a flan dish and spray with about 8 sprays of Frylight oil.

Take the first sheet of pastry and lay it gently over the flan dish, leaving the sides overhanging.

Roll up the remaining sheets of pastry and cover with cling film to stop them drying out.


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Arrange the apple slices in one layer covering the base of the dish.

Sprinkle 2 teaspoons of granular sweetener and 1 teaspoon of cinnamon over the apple.

Lay the second piece of pastry over the apple slices. Make sure the second piece is diagonal to the first one, forming a cross shape.

Leave the sides overhanging.

Spray with a little Frylight oil.


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Repeat with a second layer of apple, cinnamon and sweetener.

Cut the last piece of pastry in half. Place one half to cover the sliced apple, then gently bring the overhanging pastry up onto the top of the pie, letting it ripple and fold haphazardly. Tear the other half of the last piece of pastry into about 4 pieces and scatter them onto the middle of the pie.

Give it volume and peaks, don't let it lie flat.

Spray with about 8 sprays of frylight oil.


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Place on a metal baking tray in a pre-heated oven (190 degrees centigrade) for 10 minutes, or until a beautiful golden colour.

Turn the oven down to 150 degrees centigrade, then bake the pie for 1 hour. This cooks the apple so that it is soft but still has a bite to it, and the layers of pastry will cook thoroughly, but won't colour any further. If you are using a ceramic flan dish, it's really important to place it on a metal baking tray so that the base cooks.

If your flan dish is metal, this is not so important.

After an hour, remove from the oven and dust with 2 teaspoons of icing sugar.

(Sift it over the top for a fine, professional finish).

Serve warm.
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