Apple and berry filo pie

Topped with a crunchy pastry lid sprinkled with cinnamon and flaked almonds, this juicy apple and berry pie makes a luscious ending to a family meal.

  • 45 mins cooking
  • Serves 6
  • Print


Apple and berry filo pie
  • 6 medium apples (900g), peeled, cored, sliced thinly
  • 1/4 cup (55g) caster (superfine) sugar
  • 2 teaspoon cornflour (cornstarch)
  • 2 teaspoon water
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 300 gram (9½ ounces) frozen mixed berries
  • 4 (sheets) filo pastry
  • 30 gram (1 ounce) butter, melted
  • 1/4 teaspoon ground cinnamon, extra
  • 2 tablespoon flaked almonds


Apple and berry filo pie
  • 1
    Preheat oven to 220°C/425°F. Grease 1-litre (4-cup) pie dish.
  • 2
    Combine apple and sugar in large saucepan. Bring to the boil; simmer, covered, about 8 minutes or until tender.
  • 3
    Blend cornflour with the water in small jug, stir into apple mixture with extract and cinnamon; stir gently over heat until mixture boils and thickens slightly. Stir in berries, spoon into dish.
  • 4
    Brush each sheet of pastry with butter. Scrunch and place over filling. Sprinkle with extra cinnamon and nuts.
  • 5
    Bake pie about 20 minutes until browned.