Jamie Oliver Filo Apple Pie

This Jamie Oliver filo apple pie is a gorgeous blend of sweet, crisp, and comforting. With its layers of golden, flaky filo pastry and tender apples soaked in aromatic Armagnac and rosemary, it’s a dessert that feels both rustic and refined. I made this on a whim for a Sunday lunch and was blown away by the depth of flavor and how beautifully it came together. (inspired by Jamie Oliver)

Ingredients Needed

For the Filling:

• 1 kg (2.2 lbs) apples, such as Golden Delicious or Chantecler
• 100 ml (3.4 fl oz) Armagnac (or brandy)
• 115 g (½ cup + 1 tbsp) caster sugar
• 1 tsp vanilla sugar or ½ tsp vanilla extract
• Zest of 1 lemon
• 1 small sprig fresh rosemary

For the Pastry:

• 12 sheets filo pastry (270 g / 9.5 oz)
• 55 g (4 tbsp) unsalted butter
• Extra caster sugar for sprinkling

How To Make Jamie Oliver Filo Apple Pie

Prep the Apples:

Start by peeling, coring, and thinly slicing your apples. Toss them into a bowl and pour over the Armagnac. Cover the bowl and let the apples soak in the fridge overnight. This step is where the magic starts—it infuses the apples with a deep, boozy warmth that smells incredible.

Prepare the Tin and Oven:

The next day, preheat your oven to 190°C/375°F/Gas 5. Melt your butter gently and brush a 25 cm (10-inch) loose-based flan tin with some of it.

Layer the Filo Base:

Now the fun part—layering the pastry! Brush one sheet of filo with melted butter, lay it into the tin so the edges hang over, and sprinkle lightly with sugar. Keep layering 7 more sheets, each turned slightly to create a star-like pattern, brushing and sugaring in between.

Make the Filling:

Drain the apples, but don’t go overboard—you want a bit of that Armagnac left. Mix the apples with the remaining sugar, your vanilla, lemon zest, and finely chopped rosemary. The smell at this point is amazing—like a festive orchard.

Assemble the Pie:

Spoon the apple mixture evenly over the filo layers. Then take the remaining 4 filo sheets, butter and sugar them, and place them butter-side down over the apples. Let the edges scrunch and fold over to create that lovely rustic look, then give it all a final brush of butter.

Bake to Perfection:

Pop it into the oven and bake for 20 minutes. Then cover it loosely with foil to stop it from browning too much and bake for another 20–25 minutes until the pastry is golden and crisp, and the apples are bubbling underneath.

Let it cool for a bit before removing from the tin—or just serve it right from there.

Why I Love This Recipe

This filo apple pie has become one of my go-to comfort desserts. I first made it on a lazy autumn weekend and it filled the house with the most amazing aroma. My family loved how light and crisp it was compared to traditional apple pie. The rosemary is such a clever touch—it adds an earthy, unexpected twist that really sets it apart.

Recipe Tips

• Substitute the booze: No Armagnac? Try brandy, calvados, or even a splash of bourbon.
• Make it nutty: Add a handful of chopped walnuts or almonds to the apple filling for crunch.
• Keep it crisp: Always brush filo with just a little butter—too much and it can go soggy.
• Use the right apples: Firmer apples like Chantecler hold their shape well and don’t turn mushy.
• Work quickly with filo: Keep unused sheets under a damp tea towel to stop them drying out.

How To Store This Jamie Oliver Filo Apple Pie

In the Fridge:

Wrap in foil or cling film and store in the fridge for up to 3 days. The filo will soften a bit but still tastes lovely.

In the Freezer:

Wrap slices individually and freeze for up to 1 month. Reheat straight from frozen or defrost overnight in the fridge.

Reheating:

Pop a slice in the oven at 160°C/320°F for 10–12 minutes to crisp it back up. The microwave works too, but the crust won’t be as crunchy.

Nutrition Facts (per serving)

• Calories: 303
• Carbs: 43.5g
• Protein: 2.1g
• Fat: 10.7g
• Sugar: 33g
• Fibre: 3g
• Sodium: 45mg

Let’s Answer a Few Questions!

Can I use puff pastry instead of filo?
Sure, but it will be heavier. Filo gives a unique, crisp texture that’s lighter and flakier.

Do I have to soak the apples overnight?
Overnight is best, but if you’re short on time, try for at least 2–3 hours.

Can I make this ahead of time?
Yes! Assemble it a few hours in advance and bake just before serving. Or bake it, cool, and reheat.

What if I don’t have vanilla sugar?
No problem—just use regular sugar and add ½ tsp vanilla extract instead.

Can I use other fruits?
Absolutely! Pears or a mix of apples and berries would be delicious.

Try More Recipes:

• Jamie Oliver Caramel Apple Pie
• Jamie Oliver Apple Blueberry Pie
• Jamie Oliver Apple Berry Pie
• Jamie Oliver Apple And Blackberry Pie