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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 hr
Cook Time : 25 mins
Total Time : 1 hr 25 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 in diameter)

INGREDIENTS

Apple Filling

  • 1 kg apples
  • 100 grams brown sugar
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon clove powder
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons water

Blackberry Filling

  • 500 grams frozen blackberries don’t thaw

Crumble Topping

  • 175 grams butter cold
  • 250 grams plain flour
  • 55 grams sugar
  • 125 grams muesli toasted honey and cinnamon

For The Pie Shell

  • 450 grams filo pastry
  • 50 grams melted butter

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

    • 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