Apple, Pear & Raisin Filo Pie with Maple Syrup

Slide2 ed

Filo pastry, apples, pears, raisins and maple syrup come together to delight your palette.  A truly mouthwatering delight – you must try this, it’s simple to mak,e and it will impress your guests.  Serve with vegan cream, ice-cream or hot custard if you dare !  Enjoy !

INGREDIENTS

1 Tbsp custard powder, mixed into a paste with 4 Tbsp (60 mL) water (I use Bird’s :

http://www.amazon.com/Birds-Custard-Powder-Double-Size/dp/B000JMBE7M/ref=sr_1_2?ie=UTF8&qid=1356971960&sr=8-2&keywords=bird%27s+custard+powder)

2 apples  (peeled and sliced into quarters, then each quarter sliced into 3 pieces)

3 pears (cut more or less as per apple suggestion)

½ cup black raisins

clove powder

¼ cup water

sugar, or stevia or other light coloured sweetener

270g (9½ oz) filo pastry (http://www.jusrol.co.uk/productDetail.aspx?ProductId=8 )

METHOD

  1. You will need a Tarte Maison with loose base tin (mine was 14 x 5 inches), or an equivalent oven-proof sized dish – well greased.
  2. Place your apples, pears and raisins in a saucepan, add the water, cover and place on the heat for 20 minutes, or until the apples and pears are soft.
  3. Next, lower the heat, and stir in the custard paste until thickish.  Remove, add the clove powder, and set aside for some minutes, until it cools slightly.
  4. Preheat your oven to 400ºF (200ºC).
  5. Roll out the pastry on a clean floured surface, then spread 4 to 5 sheets over the surface and edges of your tin (you may wish to brush some melted vegan margarine/butter on each sheet).
  6. Add the apple mixture on top of the pastry, and cover with the remaining filo pastry, and knobs of vegan margarine/butter.  Then place in the oven marked until it’s golden all over.
  7. Then remove from oven and allow to cool.  Dust with confectionery powder/icing sugar for serving. Delicious served warm or cold – don’t forget to drizzle the maple syrup on top before your 1st mouthful !

TIP : If serving cold, serve with hot custard.  If serving hot, serve with cream and/or ice cream.  The contrasting hot and cold will really add to the dynamic and charm of this wonderful dessert.

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !

suitable for vegans, vegetarians and meat-eaters alike

10 Responses to “Apple, Pear & Raisin Filo Pie with Maple Syrup”

  1. Gayle Says:

    Hi Miriam, looks delicious. Do you just drizzle the maple syrup over when serving? This ingredient is mentioned in the title but not elsewhere that I can see. I’ll still try it anyway!

  2. Miriam Says:

    Gayle Hi there and welcome here. I have just added it this moment – you drizzle it on just before consuming, so that not all the ‘pie’ has it drizzled on it as it will become a little soggy. Hope this helps and let me know how it goes – enjoy !

  3. Gayle Says:

    Thanks Miriam. You are so prompt with your replies. Very much appreciated. Have a great year and good luck with your cookbook!

  4. Miriam Says:

    Oh Gayle, that’s nice of you to say so. I suppose my blog is my second baby ! I look forward to your future comments on my blog !

  5. Iyabo Says:

    Miriam, is there another substitute for the custard powder?

  6. Miriam Says:

    Yes there is Lyabo – cornstarch and a few drops of vanilla essence/extract should do the job nicely ! Let me know how it goes. :)

  7. Marla Keown Says:

    I’m relatively new to vegan cooking. I was expecting bland and boring but am learning that it is actually Delicious and actually elegant looking food! Thank you so much for all these yummy recipes!

  8. Miriam Says:

    Marla Hi there and welcome here. Like all food non-vegan or vegan, it can be boring if the recipes are bland – I make sure mine are full of rich colours, texture and wonderful aroma. Hope you enjoy them, and I look forward to your future comments on my blog !

  9. Kim Says:

    Made this yesterday and the filling was yummy. I was unsure as to whether i needed to butter each layer of filo as there was no mention of this in the recipe. I didnt butter each layer and as a result the filo was undercooked. I’ll know for next time :)

  10. Miriam Says:

    Kim Hi there, here is a link regarding filo pastry http://www.yasou.org/food/phyllo.htm Meantime, if your filo remained uncooked it is not necessarily because you did not brush it with butter, in fact it should have dried out, as filo dries out real fast, particularly in an oven and as air hits it. I used mine with vegan margarine pieces as per recipe. I have since added that each layer may be brushed with melted margarine/butter for those who wish to do so. When I made this one I dotted the sheets with some soft margarine. Glad you liked the filling and hope you enjoy it a second time round. Best wishes your way !

Leave a Reply


*