Apple and apricot pie


  • 4 Cox's or small apples
  • 85 g muscovado sugar, or soft brown sugar
  • 225 g dried apricots, sliced
  • zest of 1 lemons, grated
  • squeeze of lemon juice
  • 110 g pistachio nuts, chopped
  • 6 large sheets of filo pastry
  • 85 g butter, melted
  • 6 tbsp clear honey
  • juice of 1 large oranges
  • 1/2 tsp ground cinnamon
For the vanilla pear custard:

  • 500g good quality, shop-bought custard
  • 415g canned pears, in natural juice
  • 1 tsp vanilla extract
Serving suggestions:

  • ice cream
  • thick cream


Serve Up A Stylish Dessert With Lesley Waters's Creative Apple And Filo Creation, Flavoured With Pistachios, Cinnamon And Orange

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