You can make this easy dessert with leftover filo or phyllo pastry. The pastry is torn, not spread and rolled, and this version of pie is super simple to do. The biggest part of the process is simply tossing little torn or cut bits of filo pastry with butter and a little oil to moisten them--it's actually kind of fun and something a child could do. The pie is quite low in sugar. Instead of refined sugar, the dessert is sweetened with frozen dark sweet cherries and a little orange juice. In moderation (of course!), the pie is acceptable if you're on a diabetic diet or want to "eat healthy." I make the pie in the air fryer, but you can bake it in a regular oven, if you prefer (bake the pie at 350 degrees for 30-35 minutes). Unlike a regular pie, this version is crunchy on top, with the filo pastry providing great texture--think of how a crunchy croissant shatters when you bite into it! The pie is best warm, and pieces reheat well in the air fryer. Enjoy!
Cherry Filo or Phyllo Pie (Diabetic Friendly) -- Makes 1 Smallish Pie
Pastry
2 - 2 1/2 cups of filo/phyllo pastry (about 1/2 a roll), torn or cut into little bits
2 tablespoons of melted butter
1 tablespoon of canola oil
Filling
2 cups of frozen dark sweet pitted cherries
1/4 cup of water
2 tablespoons of orange juice (preferably the kind without added sugar)
2 tablespoons of cornstarch
2 tablespoons of ground (preferably) toasted almonds
Spritz a small pie tin or 9- x 5-inch pan with non-stick cooking spray. Cut or tear the filo into little pieces, each an inch or less in size, and toss the filo into a big bowl with the melted butter and oil. With your hands toss the filo in the butter and oil until all or most of the pieces are coated with some of the butter/oil. Put half of the pieces into the prepared pan. Air fry the pieces in the pan at 320 degrees for 5-6 minutes or until golden and a bit crunchy. You can also bake the pieces in a preheated 350 degree oven for 6-8 minutes. While the pieces are air frying/baking, make the filling. Mix the cherries and water together in a small microwave-safe bowl and microwave them for 1 1/2 - 2 minutes or until quite hot. Mix the orange juice and cornstarch together in a cup and then stir them into the cherries until combined. Microwave the cherry mixture for 3 minutes, stirring it every minute or so, or until thick. Let the mixture cool a little and pour it on the air fried/baked layer of filo. Sprinkle 1 tablespoon of the ground almonds on top of the cherries and then cover the cherries/almonds with the remaining filo pieces. Sprinkle the top layer of filo with another 1 tablespoon of ground almonds. Spritz the top of the almonds/filo with a little non-stick cooking spray or canola oil. Air fry the pie for about 30 minutes or until golden brown on top. Alternatively, you can bake the pie in a preheated 350 degree oven for 30-35 minutes. Let the pie cool a little before serving it warm.
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