This delicious Jamie Oliver filo apple pie is sweet, crisp, and simple enough for any occasion. It features layers of buttery, golden filo pastry and juicy apples soaked overnight in Armagnac, infused with aromatic rosemary. Quick to prepare, it’s a perfect dessert you can easily adapt using your favourite apples or brandy you have at home.
Ingredients Needed
- 1 kg (2.2 lbs) apples, such as Golden Delicious or Chantecler
- 100 ml (3.4 fl oz) Armagnac (or brandy)
- 55 g (4 tbsp) unsalted butter
- 12 sheets filo pastry (270 g / 9.5 oz)
- 115 g (½ cup + 1 tbsp) caster sugar, plus extra for sprinkling
- 1 tsp vanilla sugar or ½ tsp vanilla extract
- Zest of 1 lemon
- 1 small sprig fresh rosemary
How To Make Filo Apple Pie
- Prepare apples: Peel, core, quarter, and thinly slice apples. Place into a bowl, pour Armagnac over them, cover, and refrigerate overnight.
- Preheat oven: Heat the oven to 190°C/375°F/Gas 5. Melt butter and lightly brush a 25 cm (10-inch) round, loose-based flan tin.
- Layer filo pastry: Brush one sheet of filo pastry with melted butter, place in tin allowing excess to drape over sides, sprinkle lightly with sugar. Repeat with 7 more sheets, positioning each at a different angle, buttering and sprinkling sugar between layers.
- Make filling: Drain apples lightly (leave some Armagnac flavour), then mix with remaining sugar, vanilla sugar or vanilla extract, lemon zest, and finely chopped rosemary leaves.
- Fill the pie: Spread apple mixture evenly over filo layers in the tin.
- Top pastry layers: Brush the remaining filo sheets with butter and sprinkle lightly with sugar. Place these sheets over the apples (buttered side down), again alternating angles. Fold excess pastry edges over top to form a crumpled, airy crust. Brush lightly with butter.
- Bake pie: Bake for 20 mins until golden. Loosely cover with foil, bake another 20–25 mins until pastry is crisp, golden, and filling is bubbling.
- Serve: Let the pie cool slightly before removing from the tin or serve directly from it.
Recipe Tips
- Avoid soggy pastry: Don’t drain the apples completely. Leave a little Armagnac to keep them juicy, but not too wet.
- Perfect crispy crust: Always brush filo pastry lightly with butter, not too thickly, to make sure it becomes crisp, flaky, and golden.
- Prevent burning: After the first 20 minutes of baking, loosely cover with foil so the pastry doesn’t get too brown or burn.
- Enhanced flavour: Soaking apples overnight greatly improves the flavour, but if short on time, at least soak them for 2-3 hours.
- Keep pastry fresh: Unused filo pastry dries quickly, so keep covered with a damp towel while working to keep it soft.
How To Store Leftovers?
First, let the leftover pie cool fully to room temperature. Wrap it loosely with cling film or foil, then refrigerate for up to 3 days.
Nutrition Facts
Serving Size: 1 slice (1/8 of pie)
- Calories: 303
- Total Fat: 10.7g
- Saturates Fat: 3.3g
- Total Carbohydrate: 43.5g
- Sugars: 33g
- Protein: 2.1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Caramel Apple Pie
- Jamie Oliver Apple Blueberry Pie
- Jamie Oliver Apple Berry Pie
- Jamie Oliver Apple And Blackberry Pie
Jamie Oliver Filo Apple Pie
Description
This delicious Jamie Oliver filo apple pie is sweet, crisp, and simple enough for any occasion. It features layers of buttery, golden filo pastry and juicy apples soaked overnight in Armagnac, infused with aromatic rosemary. Quick to prepare, it’s a perfect dessert you can easily adapt using your favourite apples or brandy you have at home.
Ingredients
Instructions
- Prepare apples: Peel, core, quarter, and thinly slice apples. Place into a bowl, pour Armagnac over them, cover, and refrigerate overnight.
- Preheat oven: Heat the oven to 190°C/375°F/Gas 5. Melt butter and lightly brush a 25 cm (10-inch) round, loose-based flan tin.
- Layer filo pastry: Brush one sheet of filo pastry with melted butter, place in tin allowing excess to drape over sides, sprinkle lightly with sugar. Repeat with 7 more sheets, positioning each at a different angle, buttering and sprinkling sugar between layers.
- Make filling: Drain apples lightly (leave some Armagnac flavour), then mix with remaining sugar, vanilla sugar or vanilla extract, lemon zest, and finely chopped rosemary leaves.
- Fill the pie: Spread apple mixture evenly over filo layers in the tin.
- Top pastry layers: Brush the remaining filo sheets with butter and sprinkle lightly with sugar. Place these sheets over the apples (buttered side down), again alternating angles. Fold excess pastry edges over top to form a crumpled, airy crust. Brush lightly with butter.
- Bake pie: Bake for 20 mins until golden. Loosely cover with foil, bake another 20–25 mins until pastry is crisp, golden, and filling is bubbling.
- Serve: Let the pie cool slightly before removing from the tin or serve directly from it.
Notes
- Avoid soggy pastry: Don’t drain the apples completely. Leave a little Armagnac to keep them juicy, but not too wet.
- Perfect crispy crust: Always brush filo pastry lightly with butter, not too thickly, to make sure it becomes crisp, flaky, and golden.
- Prevent burning: After the first 20 minutes of baking, loosely cover with foil so the pastry doesn’t get too brown or burn.
- Enhanced flavour: Soaking apples overnight greatly improves the flavour, but if short on time, at least soak them for 2-3 hours.
- Keep pastry fresh: Unused filo pastry dries quickly, so keep covered with a damp towel while working to keep it soft.
Jamie Oliver Filo Apple Pie