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.

• 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.

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.

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.

• 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).

• Repeat the above steps to make the remaining pastry shells.

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.

• 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.

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