Toffee apple filo pie
This pie is a lovely thing to enjoy at this time of year, rich and warming and full of delicious autumnal flavours. It’s part apple pie, part strudel and part tarte tatin, what’s not to like? Rich, deep caramel sauce coated apples nestled beneath light and crispy layers of golden filo pastry, sounds pretty heavenly to me. It’s quite a speedy pudding to make too because of the filo pastry (honestly, who’s going to make their own filo pastry?)
70g soft light brown sugar
pinch of seasalt
4-5 apples (enough to fill your dish)
50ml double cream
4-5 sheets filo pastry
extra melted butter for brushing
Pre-heat your oven to 180°c and lightly grease a pie/baking dish.
Peel, core and halve the apples. Melt the butter in a heavy based frying pan and dissolve the sugar and salt in it. Heat until it starts to bubble around the edges and you have a rich dark caramel. Carefully place the apples into the caramel and cook until the outsides are nicely caramelised and the fruit it starting to soften a little. Carefully lift the apples out of the pan and into the pie dish and set aside for a moment. Pour the cream into the remaining caramel in the frying pan and stir together over a low heat for a few moments. Pour this over the fruit. Brush the sheets of filo with a little extra melted butter and arrange them on top of the apples, scrunching them up as you go. Bake the pie for 15-20 minutes, until the pastry is golden brown. Leave to cool a little before serving.