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Looking to make a pie so stunning that no one believes you baked it yourself? This twisted-filo-delight is a textural upgrade on your traditional pie, with layers of flaky pastry, cinnamon-stewed apples, and toasted pistachios. Heaven!

You will need

Serves 8

  • 1 tablespoon margarine
  • 5 green apples, largely diced
  • 1/2 lemon, juice and zest
  • 1 teaspoon cinnamon
  • 4 tablespoons caster sugar


  • 50g melted margarine
  • 1 packet filo pastry (gluten-free if needed)
  • 50g pistachios
  • 2 tablespoons raw sugar

For garnish

  • Dried rose petals (optional)

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15 mins to prep

10 mins to cook

15 mins to bake

  1. Step 1

    Preheat your oven to 180°C, fan forced.

  2. Step 2

    Add the apples, lemon juice and zest, caster sugar, water and cinnamon to a small pot on medium heat. Cook for 5–10 minutes or until the apples have broken down.

  3. Step 3

    Remove from the heat and set aside to cool.

  4. Step 4

    Lay one sheet of filo down on a clean bench. Paint the melted margarine and lay another sheet on top, repeat this until 3 sheets of pastry are stacked.

  5. Step 5

    Roughly scatter 1/4 cup of apple mixture unevenly across the pastry. Then bunch all together, pinching the open spots of filo pastry inward, and pushing the long sides of the pastry in toward each other. Then curl one end of the the pastry around to the other so it’s effectively all bunched together tightly.* Place in a circular cake tin. Repeat with more filo sheets and apple mixture until the tin is filled with bunched up pastry.

  6. Step 6

    Brush with any remaining margarine, sprinkle with smashed up pistachios and raw sugar.

  7. Step 7

    Bake at 180°C for 20–30 minutes or until the pastry is crispy.

  8. Step 8

    Sprinkle with rose petals to serve.

Hot tip!

*If this feels clunky, don’t stress — there’s no way to screw this up. The messier your form, the more ‘rustic’ and crispy and textural your apple pie will be!

Recipe: Simon Toohey

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