Easy Filo Pastry Apple Pie Recipe

 

“I’d give me two eyes for a slice of apple pie.” She was brain-cracked, but spoke for them all.
Then Tabby Jones joined in, holding forth on the making of the best apple pie: the particular apples, whether reinettes or pippins, the bettermost flavorings: cinnamon, cloves, or a syrup made from the peelings. Slowly, groans of vexation turned to appreciative mumblings. Someone else favored quince, another lemon. Apples, they all agreed, though the most commonplace of fruit, did produce an uncommon variety of delights: pies and puddings, creams and custards, jellies and junkets, ciders and syllabubs. The time passed a deal quicker and merrier than before.

– Martine Bailey

Hi Lovelies,

Recently I made a Spinach and Feta Pie using Filo Pastry. There was plenty of pastry left over, and it only stored for a few days so I needed to find a way to use it up.

I’ve never made an apple pie with Filo Pastry before, so I made up a bit of a recipe, and it turned out so well that this may be the only way I make apple pie in the future. The filling is moist and sweet and the pastry is so crisp and light – it’s crunchy golden pie goodness at its best. Even better, it’s so quick and easy to make. I do hope you try it!

Love, hugs and cinnamon spices, Nicole xx

Want to download and print off the recipe? Click Here

Ingredients:

• 10 or 11 filo pastry sheets
• A few tablespoons of melted butter, butter substitute or olive oil
• zest of 1/2  lemon (more if you like or if the lemon is small)
• 2 x 410gram cans of apple slices
• 1 heaped tablespoon cornflour
• 1 heaped tablespoon brown sugar
• 2 teaspoons cinnamon
• a little raw sugar and a few flaked almonds for decoration

Method:

1. Brush or lightly spray olive oil around the inside of a 20cm springform pan.
2. Set your oven to 180 degrees Celsius or 350 degrees Fahrenheit
3. Tip the canned apple into a sieve and drain out the juice. Let the apple sit for a few minutes to be sure it is well drained. Press down on the apple a few times to make sure all juice is removed or you may get a soggy pie.
4. Tip the apple into a mixing bowl, and add the lemon zest, brown sugar and cornflour. Mix until well combined and set aside.
5. Dampen two dish clean towels (wet with a little water and wring out well). Remove your filo pastry from the packet and lay out flat on one towel and cover with the second so that the pastry does not dry out.
6. Lay one sheet of filo into the springform pan so that it covers the bottom of the pan and then hangs over one side. Lightly brush the pastry with a little melted butter or oil.
7. Repeat with the other pastry sheets, brushing with butter or oil as you go, and moving around the pan as you add each sheet so that the side of the pan are covered by overhanging pastry. Use 8 sheets for this part.
8. When the pastry layer has been prepared gently add the pie filling, leveling it with the back of a spoon.
9. Now fold the pastry sheets over the topping one at a time, scrunching each one like a ball of paper so that they begin to form a lid for the pie. There will be a gap in the middle. Fill this with a few extra scrunched up sheets of pastry that have been lightly brushed with melted butter or oil. Brush a little more melted butter or oil over the top of the pie,  add a sprinkle of raw sugar and a few flaked almonds if you like, or leave it plain, and bake for 30 to 45 minutes or until the pastry is flaky and golden on top.
10. Cool in the pan for five minutes before removing the springform ring sides.
11. Slide onto a serving plate and cut as desired to serve. This pie is great on it’s own but also good with a little cream, ice-cream or yoghurt.
12. Refrigerate any leftovers. If you want to reheat the pie a conventional oven or an air fryer will help re-crunch the filo pastry.