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Pear & raspberry pie
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Unveil poached pears beneath delicate filo pastry.
Ingredients:
  • 6 firm ripe pears, peeled, cored, cut into wedges
  • 16.00 gm brown sugar
  • 20.00 gm water
  • 1 x 7cm cinnamon stick
  • 125g (1 cup) frozen raspberries, thawed
  • 4 sheets filo pastry
  • 3.00 gm icing sugar mixture
  • 250ml (1 cup) low-fat custard, to serve
Instructions:
  • Preheat your oven to 180C. In a saucepan over high heat, mix together pear, sugar, water, and cinnamon. Bring to a boil, then lower the heat to medium-low and simmer covered for 10 minutes until tender. Transfer the cooked pears to a 1.25L (5-cup) ovenproof baking dish, add the raspberries, and gently mix them together.
  • Lay out filo sheets on a clean surface. Cover with a clean tea towel and then a damp tea towel to keep it moist. Lightly spray one filo sheet with oil, layer another filo sheet on top, and repeat with oil for all remaining sheets. Place prepared filo over pear mixture, tuck in the edges, and bake until golden brown, about 10 minutes.
  • Lightly sprinkle with powdered sugar and enjoy alongside creamy custard.

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