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 - Hints and Tips
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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Apple And Blackberry Crumble Filo Pastry Pies
- 2 x 6 cup Texas muffin pan (each hole about 8 cm, 3.14 inches in diameter)
- 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
- 500 grams (17.63 ounces) frozen blackberries don’t thaw
- 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
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.
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!
Harriet Britto says