Preheat oven to 400°F. Combine apples with blueberries, flour, sugar, cinnamon, and lemon juice. Spray a 9-inch or 10-inch pie plate with non-stick vegetable spray. Place one sheet of filo dough in the pie plate, allowing the ends of the dough to hang over the edge of the pan. Brush very lightly with margarine or oil. Sprinkle lightly with crumbs.
Repeat with 6 more sheets of filo dough, overlapping each one slightly like the petals of a flower and topping each one with melted margarine and crumbs. Reserve the last sheet of dough. When done, the bottom of the pan will be completely covered with pastry, and there will be pastry hanging over all around the edges of the pan.
Spoon filling evenly into pan. Fold pastry inwards over the filling, so that the filling is completely covered with dough. Top with the reserved sheet of filo dough, tucking ends of dough between the dish and the edge of the pie. Brush top of pie with melted margarine. Cut a small circle in the center and several slits in the top of the pie to allow the steam to escape.
Bake on middle rack of the oven at 400°F for 15 minutes. Reduce heat to 350°F and bake for 45 minutes longer, or until fruit is tender when pie is pierced with a sharp knife. Cool completely. Dust with confectioners sugar before serving.
Makes 10 servings.
• Note: Instead of brushing dough with melted margarine, some cooks spray the dough lightly with non-stick vegetable spray.
Follow recipe above, but instead of using a pie plate, cover a baking sheet with aluminum foil and spray it lightly with non-stick vegetable spray.
Lay one sheet of filo dough on the counter, with the long edge towards you. Keep remaining sheets covered with plastic wrap to prevent them from drying out. Brush dough lightly with melted margarine or oil. Sprinkle with 1/2 tablespoon crumbs. Spoon half the filling about 1 inch from bottom and sides of the dough. Fold sides inward and roll up. Place seam-side down on foil-lined baking sheet. Repeat with remaining dough and filling. Brush top of dough lightly with remaining margarine. Bake at 400° for 25 to 30 minutes, until golden. Fruit should be tender when the strudel is pierced with a knife.
Makes 10 servings.
Date: September 29, 2002