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Apple Pie with Custard Filling

This is an apple pie that tastes like the most wonderful old-fashioned apple pie in the world, but it has three surprises: a phyllo pastry crust, a layer of custard hiding under the apples, and, it's incredibly low in calories. Prepping the apples takes a bit of time -- there's just no two ways around that. But the phyllo pastry crust saves you the work of making a crust. Nutritionally, this skinny apple pie is just an incredible 2 Weight Watchers PointsPlus® per generous slice -- that's 1 point less than a tablespoon of butter!
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Desserts and Sweets, Skinny Food
Servings: 8
Author: CooksInfo

Ingredients

Instructions

  • Ready for oven© Randal Oulton
  • In a microwave safe bowl or jug, mix the custard powder with the water, then microwave for 60 to 90 seconds. Take out, whisk, then set aside to cool during which time it may thicken further.
  • Mix together the cornstarch, cinnamon, nutmeg, salt; set aside. Mix together the lemon juice and stevia, set aside.
  • Start heating oven.
  • Peel, core and slice the apples thinly. Pour the dry spice mixture on them and toss lightly to coat. Then, drizzle the liquid mixture over them, and toss to coat. Set aside.
  • Spray a 9 inch (23 cm) pie plate lightly with cooking spray. Use the 3 sheets of phyllo to line it. Have the extra length from each sheet fold over back into the pie plate at a different part of the pie plate for each sheet.
  • Using a spatula or a spoon, spread the custard out evenly in a thin layer over the base of the pie.
  • Arrange the apples in the lined pie shell in a classic French apple pie spiral pattern.
  • Pop in heated oven and bake for 35 minutes or until apples are tender to the tip of a knife.
  • Meanwhile, get the glaze ready: thin the two tablespoons of jam with the tablespoon of lemon juice, and set aside.
  • When the apples are cooked, remove the pie from the oven, and switch your oven to broil / grill mode. Brush the glaze all over the apples, coating them all. Return the pie to the oven for 60 to 90 seconds just until some nice browning / carmelization shows (don't take your eyes off it even for a second), then whistle it out right away.
  • Let cool before serving.

Notes

You'll need about 6 to 8 apples. Make sure you get cooking apples, not eating apples, or you can end up with apple sauce pie. You may want to hold back on a teaspoon of the stevia until you judge how sweet or tart your apples are.