Paper-Thin Fruit Pies

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Step 1

Preheat oven to 400° F.

Step 2

Core and thinly slice the apple and pear and toss them in the lemon juice

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.

Step 4

Cut each sheet of phyllo pastey into 4 and cover with a clean, damp dish towel.

Step 5

Working on each pie separately, brush the sheets of phyllo dough with the spread.

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.

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.

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