Recipes Pastries, Pies & Tart Recipes Savoury Pies, Rolls & Plaits Calorie conscious apple and blackberry filo pie. Back to Savoury Pies, Rolls & Plaits Calorie conscious apple and blackberry filo pie. Total Time 50m Prep Time 20m Bake Time 30m Serves 4 Skill Level Easy 1 Review 4 star rating Share Try baking this fantastic fruity pie. The filo pastry is lower in calories than traditional shortcrust and puff pastry and the apple and blackberries make it taste delicious. At 255 calories per serving, why not give it a try? Method Preheat the oven to 180°C (fan oven 160°C, gas mark 4). Lightly grease a 23cm pie plate. Combine the apples, blackberries, sugar, cinnamon, nutmeg and lemon juice in a large bowl and set aside. In a small bowl, mix honey with warm water. Stack the filo sheets on a clean surface. Working quickly, brush the top sheet with the honey mixture and lay on the pie plate. Push the filo sheet into the plate, leaving the sides overhanging. Brush the next sheet and lay on top of the first sheet. Brush the third layer and lay it so that the sides overhang the opposite side of the plate, making a cross shape. Do the same with the remaining filo pastry, building the layers into a star shape. Spoon the apple mixture into the pie plate, forming a large mound. Gather overhanging sides of filo sheets up to form a pie, but making sure some of the fruit remains exposed in the centre. Place in the oven and bake for 30-35 minutes. Serve with custard or cream. Let's Bake The easiest way to follow a recipe Reviews 25 October 2020 4 star rating What the recipe failed to mention Filo pastry has to rest at room temperature for 2 hours before using. All ingredients are good and sufficient. You need to work quickly with the filo sheets but the finished article looked good and tasted good. Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the filling 5 Bramley apple(s) (peeled, Cored and thinly sliced. ) 200g Blackberries 1 tbsp Half spoon granulated sugar 1 tsp Cinnamon ½ tsp Nutmeg 1 tbsp Lemon juice For the pastry 8 Filo pastry sheet(s) (squares) 2 tbsp Warm water 1 tbsp Honey