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Clint Mooney
By Clint Mooney

Paper-Thin Fruit Pies

Updated at: Thu, 10 Oct 2024 17:19:37 GMT

Nutrition balance score

Unbalanced
Glycemic Index
51
Low
Glycemic Load
17
Moderate

Nutrition per serving

Calories212.2 kcal (11%)
Total Fat8.6 g (12%)
Carbs32.4 g (12%)
Sugars14.5 g (16%)
Protein2.4 g (5%)
Sodium215.9 mg (11%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat oven to 400° F.
Step 2
Core and thinly slice the apple and pear and toss them in the lemon juice
lemon juicelemon juice2 Tbsp
Step 3
Gently melt the low-fat margarine spread in a small pan over low heat. Brush 4 large, non-stick muffin pans with a little of the spread.
Cooking BrushCooking Brush
Muffin PanMuffin Pan
low-fat margarine spreadlow-fat margarine spread4 Tbsp
Step 4
Cut each sheet of phyllo pastey into 4 and cover with a clean, damp dish towel.
Kitchen TowelKitchen Towel
phyllo doughphyllo dough4 Sheets
Step 5
Working on each pie separately, brush the sheets of phyllo dough with the spread.
Cooking BrushCooking Brush
low-fat margarine spreadlow-fat margarine spread4 Tbsp
phyllo doughphyllo dough4 Sheets
Step 6
Press a small sheet of pastry into the base of one muffin pan. Arrange the other sheets on top at slightly different angles. Repeat with the other sheets to make another 3 pies.
Muffin PanMuffin Pan
phyllo doughphyllo dough4 Sheets
Step 7
Arrange the apple and pear slices alternately in the center of each phyllo pastry case and lightly crim the edges of the pastry of each pie.
Step 8
Combine the preserve and orange juice until smooth and brush over the fruit.
Unsweetened Orange JuiceUnsweetened Orange Juice1 Tbsp
apricot preserveapricot preserve2 Tbsp
Step 9
Bake for 12-15 minutes, until golden brown.
Step 10
Sprinkle with chopped pistachios, dust lightly with confectioner's sugar, and serve hot with low-fat custard
confectioner's sugarconfectioner's sugar2 tsp
Low-fat custardLow-fat custard
pistachiospistachios1 Tbsp

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