Apple Pie with Filo Pastry

A quick and easy recipe for apple pie with filo pastry. Filo pastry is readily available in supermarkets and makes for a delicious pie. It is recommended to use a deep non-removable pie dish, as the filling is liquid and can easily seep through the cracks of a removable dish.

Filo pastry

1 pack (14 oz)

Butter

7 oz

Eggs

4-5 pcs

Sour cream

1 3/4 cups

Sugar

3/4 cup

1 lemon zest

Apples

2-3 pcs

Powdered sugar

To prepare the pie, fully defrost the filo pastry without opening the packaging at room temperature (this will prevent it from losing moisture) or in the microwave without packaging using the 'defrost' mode (power 600W) for 2 minutes. Brush one sheet with butter, place another sheet on top and roll it into a tube.

Place the pastry in a pie dish, spiraling it (do not roll it too tightly). Brush the top with the remaining butter and bake in the oven for 15-20 minutes at 180°F.

I couldn't find a non-removable dish of the required size (22 cm diameter), so I used a removable one and wrapped it in foil, but some of the filling still leaked. Keep this in mind when choosing a dish, as I mentioned before, it's better to use a solid one.

Meanwhile, prepare the filling: whisk together sour cream, eggs, sugar, and lemon zest until smooth. Peel and slice the apples.

Remove the pie from the oven and place the apple slices between the layers of pastry. Then pour the prepared filling over it and return it to the oven for 30-40 minutes.

Remove the cooked apple pie with filo pastry from the oven and let it cool slightly. Remove it from the dish and enjoy. You can sprinkle some powdered sugar on top.

(4/5)