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Apple and Apricot pie

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.

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