I am always on the hunt for super simple dishes that the kids can help with in the kitchen. Recipes that they can take ownership of the whole way through and can proudly share with the rest of the family. This pie fits the bill perfectly. An added bonus, by using tinned fruit there is very little washing up. Although that said, my younger two are rather obsessed with washing up even if they do tend to flood the kitchen floor!
Ophelia (three going on thirty) made this with me during the our first or second week off school during our Falklands lockdown. It hasn’t been written up until now as all the days seem to have blurred into one and the idea of writing a recipe up after trying to help all the kids with their school work just seemed like one job too many at the end of so many days!
For us here, the kids go back to school on Monday. I will miss my little partners in crime, but I am looking forward to having some time without them in the house undoing the work I have tried to do or ‘help’ me in the most unhelpful ways. Such as loading dirty dishes into the clean dishwasher or emptying the washing machine and not telling me leaving the wet laundry in a hidden place! That said, they all do love hoovering and as previously mentioned washing up. It’s such a shame they are no so eager to tidy up their toys or the remnants of the day’s school so we can eat supper on the table later in the day.
This recipe was a huge hit and has minimal added sugar, so it could be classed as a relatively healthy recipe with only 4 ingredients!
To make a fruity filo pie you will need:
- 5-6 sheets of filo pastry
- 1 tin of apples or other fruit (we also added a small handful of frozen blackberries)
- 2 tbsp light brown sugar
- 3-4 tbsp melted butter/margarine.
- Grease a 20cm shallow cake tin with melted butter.
- Preheat the oven to 160°c fan
- Gently fold the large rectangle of filo pastry in half and place on the bottom of the cake tin.
- Leave the excess filo pastry hanging out of the tin.
- Spoon in the fruit (if you have chosen a fruit with juice or syrup, take care not to add the liquid or you will end up with a soggy pie.
- Once the fruit is added, gently scrunch the edges of the filo pastry to create the walls of the pie.
- Sprinkle the brown sugar on top of the fruit.
- Paint the filo pastry scrunch with melted butter.
- Place in the over for 15-20 minutes until the pastry is golden brown and cooked.
The kids loved this pudding and Ophelia happily shared it out telling each brother which piece they could have. It didn’t last for long and we have had several requests for this pudding since then!