You will need:
A large flan dish
3 large sheets filo pastry
(mine were 45g each)
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 190G/375F/Gas 5
If you like pastries and desserts, you will absolutely LOVE this pie. I guarantee that the freshly-baked smell promising soft, cinnamon-infused apple, surrounded in crisp,icing-sugar-dusted pastry, will live up to your expectations.
It is one of those dishes that is crazily simple to make, but impresses every time. It looks so professional, and best of all, costs you very few propoints or calories.
This WHOLE pie works out to 11 propoints,
(or around 800 calories).
This makes 6 generous slices, making each individual portion 2 propoints,
Even if you decided to divide it into 4 REALLY generous portions, it still only works out to 3pp, (approx.200 kcal) per slice.
When you work with filo pastry, the trick is to be really organised, as you have to work quickly to stop the pastry from drying out. Make sure you have the pastry, some clingfilm, the spray oil, sliced apples, sweetener and cinnamon to hand. You may want to put the apple into a bag or cover it to stop it browning.
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.
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.
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.
Place on a metal baking tray in a pre-heated oven (190C/375F/Gas 5) for 10 minutes, or until a beautiful golden colour.
Turn the oven down to 150C/300F/Gas 2, 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).
At this stage, the apple pie just reminds me of a beautiful mountain range, covered in light snow.
The pie cuts and serves beautifully and by leaving the skin on the red apples, it is so pretty... pink-tinged edges contrasting with white apple and golden pastry.
It is as light as a feather.
The beauty of this apple pie is that it can be made in advance, then reheated in a low oven. It also freezes very successfully.
Apple pie heaven!
You could add 30g Weightwatchers thick cream for an extra 1 propoint (43 kcal), or a low-fat topping of your choice. Just remember to weigh accurately and calculate the propoints or calories of anything you add.
If you have any excess pastry or apple, you could make a couple of individual pies in exactly the same way. If you use 1 sheet of pastry, it works out to 1-3pp for an individual pie (approx. 100kcal), depending on the size of your filo sheets.
Make some roses out of apple peel, then bake them for 20 minutes before adding as a garnish to the pie.