Cooking with Rena Lee

Tips: Other combinations of fruit are equally delicious. Try peach and apricot, raspberry and apple, or pineapple and mango.

Yield:4

INGREDIENTS:

1	medium eating apple
1	medium ripe pear
2 tbsp	lemon juice
2 oz	low-fat spread
4	rectangular sheets of filo pastry, thawed if frozen
2 tbsp	low-sugar apricot preserve
1 tbsp	orange juice
2 tsp	confectioner's sugar, for dusting
	low-fat custard, to serve

DIRECTIONS:

Preheat the oven to 400`F. Core and thinly slice the apple and pear and toss them in the lemon juice to prevent discoloration.
Gently melt the low-fat spread in a pan set over a low heat.
Cut the sheets of pastry into 4 and cover with a clear, damp dish cloth. Brush 4 nonstick large muffin pans, measuring 4in across, with a little of the low-fat spread.
Working on each pie, separately, brush 4 sheets of pastry with low-fat spread. Press a small sheet of pastry into the base of one large muffin pan.
Arrange the other sheets of pastry on top at slightly different angles. Repeat with the other sheets of pastry to make another 3 pies.
Arrange the apple and pear slices alternately in the center of each pastry case and lightly crimp the edges of the pastry of each pie.
Mix the preserve and orange juice together until smooth and brush over the fruit. Bake for 12-15 minutes. Dust lightly with confectioner's sugar, and serve hot with low-fat custard.