Crisp Filo Apple Pie with Cinnamon and Caramelized Apples

This delicate, crisp filo apple pie wins you over from the very first bite: paper-thin layers, a burnished crust, and juicy apples scented with cinnamon and vanilla. With minimal pastry and plenty of filling, it is the perfect tea-time dessert — quick to prepare and reliably beautiful on the table.

Ingredients

• Filo pastry — 250g (8.8 oz, 8–10 thin sheets)
• Tart-sweet apples — 800g (1 lb 12 oz)
• Sugar — 80g (about 1/3 cup)
• Brown sugar — 40g (about 3 tbsp)
• Cornstarch — 1 1/2 tbsp
• Ground cinnamon — 1 tsp
• Vanilla sugar — 1 tsp
• Lemon juice — 1 tbsp
• Unsalted butter, melted — 80g (1/3 cup)
• Breadcrumbs — 2 tbsp
• Raisins — 50g (1/3 cup)
• Walnuts, chopped — 50g (1/2 cup)
• Salt — a pinch
• Powdered sugar for serving — 1 tbsp

How to make it

1. Prepare the filo: if it is frozen, thaw it in the refrigerator, then keep the sheets under a clean towel so they do not dry out.
2. Make the filling: peel the apples, remove the cores, and slice them into thin wedges. Toss with lemon juice, sugar, brown sugar, cinnamon, vanilla sugar, a pinch of salt, and the cornstarch.
3. Lightly cook down the apples: transfer them to a skillet and cook for 5–7 minutes over medium heat, until they release their juices and the mixture thickens slightly. Remove from the heat, stir in the raisins and walnuts, and let cool.
4. Preheat the oven to 180°C (356°F). Grease a 24–26 cm (9 1/2–10 1/2 inch) baking pan with butter.
5. Build the base: lay the first sheet of filo in the pan so the edges overhang, then brush with butter. Repeat with 4–5 sheets, fanning them around the pan for an even overhang and brushing each sheet with butter.
6. Scatter the breadcrumbs over the base, then spoon the apple filling on top in an even layer.
7. Cover the filling with the remaining 3–4 sheets of filo, brushing each one with butter and gathering them slightly to create crisp, ruffled waves. Fold the overhanging edges inward and brush once more with butter.
8. Cut a few slits in the top to let steam escape. Bake for 30–35 minutes, until deeply golden and crisp.
9. Let the pie rest for 10–15 minutes, dust with powdered sugar, and serve warm.

Nutritional value per serving

Calories	310 kcal
Protein	4 g
Fat	11 g
Carbohydrates	46 g
Fiber	4 g
Sugars	26 g
Sodium	120 mg

Tips and variations

• Do not let the filo dry out: keep the sheets under a towel while you work.
• Breadcrumbs can be replaced with finely ground ladyfingers or ground almonds — the filling stays juicy and the base does not turn soggy.
• Apples: use a mix of varieties — tart apples for brightness and sweeter ones for caramel notes.
• Without nuts: simply add 10g more cornstarch and a pinch of nutmeg for extra aroma.
• Serving idea: this pie is excellent with vanilla ice cream or a spoonful of sour cream.

Frequently asked questions

Can filo pastry be replaced with puff pastry?

Yes, but the texture will be different — less crisp and more layered. Bake at 200°C (392°F) for about 25–30 minutes, until golden.

Is it necessary to pre-cook the apples in a skillet?

This helps evaporate excess moisture and gives the filling a deeper, more concentrated flavor. If you are short on time, you can skip this step, but add 1/2 tbsp more cornstarch.

How should leftover pie be stored and reheated?

Store in the refrigerator for up to 3 days in a container without sealing it too tightly. Reheat for 8–10 minutes at 160°C (320°F) so the crust turns crisp again.