Apple & Pear Pie
Apple and Pear Pie with delicious light and buttery phyllo pastry.
Eat me now!!
This apple and pear pie with phyllo is all about maximum crunch with minimum effort. Layers of shatter-crisp phyllo wrap around tender, cinnamon-spiced fruit for a dessert that feels fancy but is secretly very easy. Lighter than a classic shortcrust pie and perfect for using up seasonal apples and pears, it’s ideal served warm with cream, custard or ice cream, weeknight simple, dinner-party impressive.
Perhaps trot this one out for Mothers Day? Hoping you all have ordered your cookbooks in good time for delivery to yourself, your mum, your aunty or your sis before the big day. Hope you have a lovely one. (And that this pie makes itself!)
Need
- 800 Grams combo of apples, pears, peeled and thickly sliced
- 100 Grams raw sugar
- 1 Teaspoon vanilla bean paste BUY
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon cardamon seeds
- 1 Pack commercial phyllo pastry, thawed
- 150 Grams butter melted plus some more BUY
- A few walnuts or pecans, shelled
- 1-3 Tablespoons coconut sugar raw or rapadura sugar or coconut palm sugar
Do
- 1
Place apples, pears, sugar, vanilla, cinnamon and cardamom into Thermomix bowl and cook 20 min/100ºC/Reverse/speed spoon.
- 2
Allow cooked mixture to cool completely before proceeding with recipe.
- 3
Preheat oven to 200ºc.
- 4
Butter a large pie dish of choice.
- 5
Prepare phyllo pastry by unrolling on a slightly moist tea towel, keeping pastry covered as you work with it.
- 6
Quickly brush first sheet with some melted butter and lay it across the pie dish. Repeat at least 10 times, turning the pastry as you lay it on top so that the edges of the pie dish are getting covered bit by bit. You need enough pastry on the bottom of the pie to support the filling.
- 7
Tip the cooled filling into the pastry and fold the layers of pastry over the filling to form a parcel. If you need to patch any holes with additional pastry, do so, using plenty of butter. Brush the whole thing with butter and sprinkle with a few nuts of choice, and the sugar.
- 8
Bake 20-25 minutes until pastry is golden and puffed.
More
Serve hot with cream, mascarpone or ice cream.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
