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    Home » Desserts

    Published: Jul 4, 2019 · Modified: Dec 4, 2022 by Harriet · 3 Comments

    Apple and Blackberry Crumble Filo Pastry Pies

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    Apple and blackberry crumble filo pastry pies with an easy crumble topping. This version of apple blackberry crumble is a twist on the traditional recipes with the filling encased in a crisp filo pastry case.

    Ideal for serving at dinner parties and great for those who always fight for extra topping. Each of these mini pies is filled with loads of apple and blackberry and is liberally topped with a delicious crumble.

    Apple and blackberry crumble filo pastry pies
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    • Apple and Blackberry Crumble Filo Pastry Pies - Hints and Tips
    • More Delicious Dessert Recipes To Try
    • Recipe
    • Comments

    Apple and Blackberry Crumble Filo Pastry Pies - Hints and Tips

    Apple and blackberry crumble filo pastry pies

    Prepare The Apple Filling

    • Any type of apple can be used for this recipe. We used Granny Smith apples, these are green and slightly sour.
    • The apples were left with the skin on. If you prefer you can peel the apples.
    • We used 100 grams of brown sugar – which was just the right amount of sweetness for us. If you like your desserts sweeter, feel free to add a little extra sugar.
    • Cut the apples into small dice, place into a large saucepan with the rest of the filling ingredients and mix together.
    Apple and blackberry crumble - filling 1
    • Cook the apples covered, over a medium heat for about 5 minutes or just long enough to soften and still hold their shape.
    • The cooked apples need to be drained until almost dry, and then left to cool completely. If you don’t do this, and add them hot and wet to the pastry, the pastry will break down.
    • When draining the apples, place them into a strainer suspended over a large bowl, and allow to drain completely. Keep the liquid and use it as a sauce when serving the crumble pie.
    Cooked granny smith apples

    Can The Apple Filling Be Made In Advance?

    Yes, the apple filling can be made about 2-3 days in advance. Store the drained and cooled apples in an airtight container in the fridge until needed.

    How to Make The Crumble

    The crumble topping is easy to prepare and can be made in advance. The butter should be cold and cut into tiny cubes. Rub the butter into the flour with your fingertips until it looks something like coarse breadcrumbs. Add the sugar and muesli and mix together, and that’s it, the crumble topping is done.

    Apple and blackberry crumble topping.

    Can The Crumble Be Made In Advance?

    Yes, the crumble topping can be made about 2-3 days in advance. Store covered in the fridge until needed.

    Making The Cases For These Filo Pastry Pies

    Each pie shell will need four pieces of filo pastry about 27cm x 23 cm in size, which is half a full sheet of pastry. If you find this too hard to work with the pastry sheets can be cut into 23 cm x 23 cm.

    Cutting and layering the filo pastry.
    • Place the first piece of pastry flat on the bench, use a pasty brush to dot it with melted butter. Place the second sheet on top to create a cross, then dot with melted butter.

      Add a third sheet of pastry at an angle over the second sheet, and lightly dot with melted butter. Finally add the fourth sheet of pastry. You don’t need to add butter to this last layer.
    • Carefully lift the pastry sheets and ease it into a muffin hole. Press the pastry into the base and sides of the tin. Scrunching the excess pastry around the edge of the muffin hole (see image below).
    Forming the filo pastry case.
    • Repeat the above steps to make the remaining pastry shells.
    Picture shows muffin tin filled with filo pastry cases.

    Filling Then Baking The Pastry Cases

    • Spoon the cooled apple into the pastry cases, and gently press down.
    • Place 4 – 6 frozen blackberries in a single layer top of the apples.
    • Then pile the crumble topping over the top of the blackberries.

    Tip: To get equal quantities of mixture, use kitchen scales weigh the cooked apples and crumble mixture and divide each by 12.

    Image show pastry cases with filling.
    • Bake in a preheated oven (180°C) for 15 – 20 minutes or until the pastry is light and golden in colour.
    • Remove from the oven and allow to stand in the tin for 5 minutes.
    • Serve hot with cream or ice cream or custard.
    Closeup of freshly baked apple blackberry crumble pie
    Baked apple and blackberry crumble filo pastry pies.

    More Delicious Dessert Recipes To Try

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    Apple and blackberry crumble filo pastry pies
    Filling the apple and blackberry crumble filo pastry pies.

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    Recipe

    Apple And Blackberry Crumble Filo Pastry Pies

    An easy apple and blackberry crumble pie. This simple dessert will keep everyone happy! It has a crisp flaky filo pastry pie case and loads of crumble topping.
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    Prep Time : 1 hour hr
    Cook Time : 25 minutes mins
    Total Time : 1 hour hr 25 minutes mins
    Cuisine: : Western
    Course : Desserts
    Servings : 12 crumble pies
    Calories : 469 : kcal
    Author : Harriet

    EQUIPMENT

    • 2 x 6 cup Texas muffin pan (each hole about 8 cm, 3.14 inches in diameter)

    INGREDIENTS

    Apple Filling

    • 1 kilogram (2.2 pounds) apples
    • 100 grams (3.5 ounces) brown sugar
    • ½ teaspoon cinnamon powder
    • ¼ teaspoon clove powder
    • 2 tablespoons fresh lemon juice
    • 3 tablespoons water

    Blackberry Filling

    • 500 grams (17.63 ounces) frozen blackberries don’t thaw

    Crumble Topping

    • 175 grams (6.17 ounces) butter cold
    • 250 grams (8.8 ounces) plain flour
    • 55 grams (1.94 ounces) sugar
    • 125 grams (4.4 ounces) muesli toasted honey and cinnamon

    For The Pie Shell

    • 450 grams (15.87 ounces) filo pastry
    • 50 grams (1.7 ounces) melted butter
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    Prepare the apple filling – this can be done the day before or several hours in advance.

    • Wash the apples and cut into quarters, remove the core and cut into fine dice. <-- Note 1
    • Place the diced apple into a large saucepan, with the brown sugar, cinnamon powder, clove powder, lemon juice and water. Place over a high heat and bring to the boil, turn the heat down to medium. Cover with pot with a lid and simmer for 5 minutes. You want the apple to be soft and still holding its shape. Remove from the heat.
    • Strain the cooked apple and keeping the juices.
    • Allow the apple mixture to cool completely.

    Make the Crumble Topping

    • Cut the butter into tiny cubes.
    • Place the butter and flour into a medium sized mixing bowl. Use your fingertips to rub the butter into the flour, rub until it is crumbly looking.
    • Mix in the sugar and muesli. Put aside.

    Making The Cases

      Pre-heat the oven to 180°C (356°F)

      • Once the apple has cooled completely you can start to make the pie cases.
      • Use some of the melted butter and grease the insides of the muffin cups. Put aside.
      • Remove the filo pastry from the packaging, unroll and lay the pastry flat on the bench. Cover with a damp tea towel, this will prevent the pastry from drying out as you work.
      • For each pie case you will need, four pieces of filo pastry about 27 cm x 23 cm. <-- Note 2
      • Lay one rectangle piece of pastry flat on the bench, use a pastry brush and dot the surface of the pastry with melted butter. Place a second sheet of pastry on top to create a cross and dot the surface with butter. Angle a third sheet of pastry over the second, dot with butter, then finish with a fourth sheet of pastry.
      • Gently lift the pastry and line the inside of one of the muffin holes. Gently, ease and press the pastry to the sides and base of the tin. Evenly scrunch the overlapping pastry into a circle around the muffin cup opening.
      • Repeat steps 5 and 6 and make the pastry cases for the remaining muffin cups.

      Filling the Pastry Cases

      • Evenly divide the apple mixture between the 12 filo pastry pie cases. Use a spoon to gently press the apple in. <-- Note 3
      • Add about 4 - 6 frozen blackberries on top of the apples.
      • Evenly divide and pile the crumble mixture on top of the apple and blackberry filling. <-- Note 4
      • Place in the preheated oven and bake for about 20 – 25 minutes or until the pastry has turned golden brown.
      • Remove from the oven and allow to stand in the muffin tin for 5 minutes.
      • Transfer to serving plates. Serve hot with the drained juice from the cooked apples, or custard, or cream or ice-cream.

      Notes

      Note 1: We used Granny Smith apples (a green cooking apple), but you can use another variety. The skin was left on but if you prefer to remove the skin do so.
      Note 2: The filo pastry we used comes in a packet weight of 375 grams. Each sheet is about 45 cm x 27 cm. We cut the pastry in half to make 27 cm x 23 cm rectangles, which is quite large. We choose this size because it meant no wastage but, you can cut the pastry into about 23 cm x 23 cm squares if you like.
      Note 3: Weigh the drained apple mixture and divide into 12. The mixture we made weighed about 898 grams, which is about 74 grams of filling for each pie. Your weight may vary slightly depending on how much of the liquid was drained from it.
      Note 4: Weigh the crumble mixture and divide into 12. The crumble mixture should be about 580 grams, which will be about 48 grams of crumble topping for each pie.
      This recipe first seen on RecipePocket.com
      Nutrition Facts
      Apple And Blackberry Crumble Filo Pastry Pies
      Serving Size
       
      1 pie
      Amount per Serving
      Calories
      469
      % Daily Value*
      Fat
       
      19
      g
      29
      %
      Saturated Fat
       
      10
      g
      63
      %
      Cholesterol
       
      40
      mg
      13
      %
      Sodium
       
      343
      mg
      15
      %
      Potassium
       
      272
      mg
      8
      %
      Carbohydrates
       
      72
      g
      24
      %
      Fiber
       
      6
      g
      25
      %
      Sugar
       
      27
      g
      30
      %
      Protein
       
      7
      g
      14
      %
      Vitamin A
       
      660
      IU
      13
      %
      Vitamin C
       
      14
      mg
      17
      %
      Calcium
       
      36
      mg
      4
      %
      Iron
       
      4
      mg
      22
      %
      * Percent Daily Values are based on a 2000 calorie diet.
      Nutrition Disclosure

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      1. Beverly says

        August 11, 2019 at 2:31 am

        Your pastries look delicious. Thanks for sharing them with us at Snickerdoodle Party. I'll be featuring them at today's party at Across the Blvd. Hope you'll join us again!

        Reply
        • Harriet Britto says

          September 06, 2019 at 11:26 am

          Thank you.

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      Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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