- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 25 minutes
- Effort: medium
- 4 Cox's or small apples
- 85 g muscovado sugar, or soft brown sugar
- 225 g dried apricots, sliced
- zest of 1 lemons, grated
- squeeze of lemon juice
- 110 g pistachio nuts, chopped
- 6 large sheets of filo pastry
- 85 g butter, melted
- 6 tbsp clear honey
- juice of 1 large oranges
- 1/2 tsp ground cinnamon
For the vanilla pear custard:
- 500g good quality, shop-bought custard
- 415g canned pears, in natural juice
- 1 tsp vanilla extract
- ice cream
- thick cream
1. Preheat the oven to 190°C/gas 5.
2. In a large bowl, toss the apples, apricots, cinnamon, sugar, lemon zest and juice and pistachio nuts together. Set to one side.
3. Fold 1 large sheet of filo pastry in half, lay on the base of a non-stick baking sheet and brush with melted butter. Cover with another folded sheet of filo, brushing with melted butter.
4. Scatter half of the apple and apricot mixture over the filo and cover with a further 2 sheets of folded filo, brushing each with melted butter. Scatter over the remaining apple mixture and place a further 2 layers of folded filo to fit the top, brushing with melted butter. Using a sharp knife, mark the top layer of the pie into diamond-shapes.
5. Bake in the oven for 40-45 minutes until apples are cooked and pastry golden.
6. Meanwhile, prepare the vanilla pear custard, if using. Place the custard, the canned pears and half their juice and the vanilla extract in a food processor.
7. Blend until smooth creamy and chill until serving.
8. Meanwhile, in a saucepan, heat the honey with the orange juice and simmer for 2 minutes. Set to one side to cool slightly.
9. When the pie is cooked, remove from oven and spoon over the honey syrup.
10. Cut into squares and serve with the vanilla pear custard, ice cream or thick cream.
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