Worthy of a Women's Institute medal, this cracking pie is given a modern makeover with zesty orange and pistachios.


  • 4 Cox’s or small dessert apples, cored and sliced

  • 225g (8oz) dried apricots, sliced

  • ½ teaspoon ground cinnamon

  • 85g (3 oz) muscovado or soft brown sugar

  • 1 lemon, zest and squeeze of juice

  • 110g (4oz) pistachio nuts, chopped

  • 6 large sheets of filo pastry

  • 85g (3oz) butter, melted

  • 6 tablespoons runny honey

  • Juice 1 large orange


  • 1.

    Preheat the oven to 190C (fan oven 170C) gas mark 5. In a large bowl, toss the apples, apricots, cinnamon, sugar, lemon zest and juice together. Set to one side.

  • 2.

    Fold 1 large sheet of filo pastry in half and Lay on the base of a non-stick baking sheet and brush with butter. Cover with another folded sheet of filo, brushing with butter.

  • 3.

    Scatter half of the apple and apricot mixture over the filo and cover with a further 2 sheets of folded filo, brushing each with a butter. Scatter over the remaining apple mixture and place a further 2 layers of folded filo to fit the top brushing with the butter. Using a sharp knife, mark the top layer of the pie into diamond shapes.

  • 4.

    Bake in the oven for 40-45 minutes until apples are cooked and pastry golden. Meanwhile, in a saucepan, heat the honey with the orange juice and simmer for 2 minutes. Set to one side to cool slightly.

  • 5.

    When the pie is cooked, remove from oven and spoon over the honey syrup. Cut into squares and serve with ice cream, thick cream or custard.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 2181kj
  • Fat Total 137g
  • Saturated Fat 37g
  • Protein 28g
  • Carbohydrate 219g
  • Sugar 70g
  • Sodium 774mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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