Ingredients
Pie
1 tablespoon butter, softened
6 red apples
⅓ cup raisins
⅓ cup brown sugar
1 tablespoon cornflour
1 teaspoon ground cinnamon
25g butter, melted
8 filo sheets
Candied walnuts
50g walnuts, chopped
20g butter, melted
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
Method
- Heat the oven to 180ºC regular bake and grease a pie dish with the butter.
- Peel the apples and cut into 2cm chunks. Place in a bowl and add the raisins, brown sugar, cornflour and cinnamon, mix well to combine and remove any cornflour lumps. Pour into the prepared pie dish.
- Place the filo sheets on a clean bench top and cover with a tea towel. Take one sheet and brush it to the edges with butter. Scrunch the pastry and place it on top of the apples. Repeat this step with remaining filo until the top is covered.
- Bake the pie for 15 minutes.
- Meanwhile, mix together the ingredients for the candied walnuts.
- Remove the pie from the oven and top with candied walnuts. Return to the oven for 5-10 minutes or until the walnuts are sticky and bubbling. Lay a sheet of tinfoil on top of the pie and return to the oven for 20 minutes. If the filo isn’t golden at this stage, remove the sheet of tinfoil and cook for a further few minutes.
