Crisp, paper-thin filo pastry and a mouthwatering filling make this a very special apple pie. Serve with crème fraîche, cream or yoghurt.
Peel the apples, cut them in half and then into thickish half-moon slices, cutting out the core. Melt half the butter in a large, deep frying pan over a medium heat. Add the apple slices and toss them in the butter. Cook, stirring repeatedly, until they are soft when you insert a small knife but not disintegrating. Then add the pine kernels and stir around for a minute or two. Stir in the cinnamon and, after a minute, the sugar, grated lemon rind and juice. Stir the bubbling mixture until the juices have evaporated, then remove from the heat and leave to cool.
Bake the pie just above the centre of the oven for 35-45 minutes, until the pastry is richly browned. Carefully edge the pie off the baking sheet and on to a serving dish. Just before serving hot or warm, sprinkle
© 1997 Josceline Dimbleby. All rights reserved.