Lighter apple & pear pie

Ingredients

• 6  apples (we used Braeburn)
• 4  pears ripe
• 1  lemon zest 
• 3 tbsp agave nectar 
• 1 tsp spice mixed
• 1 tbsp cornstarch 
• 4 sheets dough 
• 4 tsp canola oil 
• 25 g almonds flaked
• 6 servings vanilla yogurt fat-free frozen with custard powder and skimmed milk), greek yogurt or low-fat vanilla yogurt

Equipment

• frying pan
• sauce pan
• oven
• potato masher
• slotted spoon
• pie form

Directions

1. Peel, core, and chop the apples and pears into large pieces, and throw into a big saucepan with the lemon juice, agave syrup, mixed spice and 200ml water. Bring to a simmer with the lid on, then take off the lid and cook, stirring, for about 5 mins until the apple is softening. Use a slotted spoon to scoop out three-quarters of the fruit chunks and put into a pie dish.
2. Cover and cook the remaining fruit for another 4-5 mins until soft, then mash with a potato masher.
3. Mix 1 tbsp of this with the cornflour to a smooth paste, then add back to the pan and bring back to a simmer, stirring, to thicken the sauce.
4. Pour over the fruit in the pie dish and stir together.
5. Heat oven to 180C/160C fan/gas
6. Lay out your sheets of filo and brush all over with oil 1 tsp should be enough for 1 sheet. Scatter over the almonds and press to stick to the pastry, then crumple up each sheet as you lift it on top of the fruit.
7. Bake for 20-25 mins until the pastry is browned and crisp.
8. Serve straight away.