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Apple and apricot pie

Lesley Waters from Good Food Live
Serve up a stylish dessert with Lesley Waters's creative apple and filo creation, flavoured with pistachios, cinnamon and orange

Apple and apricot pie

Method

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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Serves: 4

Prep: 25 min
Cook: 45 min

Ingredients
4 Cox's or small dessert apples, cored and sliced
85g muscovado, or soft brown sugar
225g Dried apricots, sliced
zest of 1 lemon, grated
squeeze of lemon juice
110g pistachio nuts, chopped
6 large sheets of Filo pastry
85g Butter, melted
6 tbsp clear honey
juice of 1 large orange
1/2 tsp ground cinnamon