Caramelized Filo Apple Pie with Cinnamon and Pine Kernels

Crisp, paper-thin filo pastry and a mouthwatering filling make this a very special apple pie. Serve with crème fraîche, cream or yoghurt.


  • 900 g/2 lb dessert apples
  • 100 g/4 oz butter
  • 50-75 g/2-3 oz pine kernels
  • 3 teaspoons ground cinnamon
  • 100 g/4 oz light muscovado sugar
  • finely grated rind and juice of 1 lemon
  • 350 g/12 oz filo pastry
  • icing sugar for dusting


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.

Preheat the oven to 200°C/400°F/gas mark 6. Melt the remaining butter in a saucepan and remove from the heat. Brush a large baking sheet, ideally a round pizza tin, with a little of the melted butter. Lay 2 sheets of filo pastry just overlapping on the baking sheet, brush thinly with melted butter and then lay on another 2 sheets of filo across the other way. Continue for 3-4 more layers. Then spoon the cooled apple mixture on to the pastry in a circle, roughly 25-30 cm/10-12 in in diameter. Fold the overlapping pastry over the mixture. Brush another 2 sheets of filo with butter and lay them on top of the apple; cover with another 2 buttered sheets laid across the other way and repeat with all the remaining pastry, brushing the top sheets with butter too. Press the sides to seal in the apple mixture and bring up the filo pastry edges to make an attractive crinkly border.

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 a little icing sugar through a fine sieve on to the centre of the pie.