Skip to main content

How to Make an Apple Pie With Filo Pastry Crust

This apple pie uses filo pastry as its crust.

This apple pie uses filo pastry as its crust.

Filo Pastry

Instead of a traditional pie crust, this easy and delicious apple pie is prepared with ready-made filo pastry.

This is a great way to use up some of the fruits you might have on hand that are starting to wrinkle or become too soft. You know which fruits I mean—you don't want to eat them, but you don't want to throw them away, either. This pie can be your solution.

I often have ready-made filo pastry in the fridge; I use it to make a variety of delicious snacks like samosas, empanadas, and sausage rolls. Today I found that it works quite well for apple pie, too.

Cook Time

Prep timeCook timeReady inYields

20 min

20 min

40 min

4-6 servings


  • 3-4 apples, chopped
  • 1 (12x12 cm) filo pastry, ready-made
  • 1 teaspoon lemon, lime, or calamansi, juice
  • 1 tablespoon water
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 1 teaspoon cinnamon
  • 1 egg, for the egg wash
  • butter, for brushing the pastry

The great thing about baking is that you can bring in an apple pie when you have company and say, 'I baked this for you,' and people love it. Men love it when you bake a pie for them.

— Jerry Hall


  1. Take the filo pastry out of the fridge. Wash the apples, peel the skin off, and remove the seeds. Chop the apples into small pieces and add the lime, lemon, or calamansi juice (this helps prevent browning).
  2. Put the apples in a cooking pot with the brown sugar and 1 tablespoon of water. Cook over medium heat.
  3. Add the honey and cinnamon. Stir well until the apple slices soften.
  4. Set aside and let the apple mixture cool.
  5. Meanwhile, prepare the apple pie baking dish. Brush butter on the baking dish.
  6. Cut the filo pastry into a round shape to fit into your baking dish (the bottom and up the sides). Don't throw away the remaining pastry; you will use it for the topping.
  7. Place the filo pastry in the baking dish. See to it that the pastry also goes up the sides of the dish. When the cooked apple slices have cooled, spread them carefully on top of the filo pastry.
  8. With the remaining pastry, cut them into 8 strips. Twist the pastry strips many times until you have the desired form. Then put the twisted pastry on top of the apple pie (see photo).
  9. With a fork, press the sides of the pastry for decoration. Also, press the ends of the pastry strips with the fork; this will help the strips stick to the sides. If you still have pastry left, you can add it to the upper side of the pie. Then brush the egg wash on the filo pastry.
  10. Bake the apple pie in a preheated oven for about 15-20 minutes at 175°C or until brown.
  11. Serve with a dollop of whipped cream or ice cream.
Apple pie ready to serve.

Apple pie ready to serve.

Please rate!

What's the Best Type of Apple?

These are the varieties I use in baking apple pies, and in my opinion, they are the best. It is up to you to decide which variety you are going to use for this recipe. Enjoy baking!

  • Granny Smith: This apple is green in color. It's a bit sour, acidic and firm.
  • Golden Delicious: This is a yellow-green apple. It is the most popular type to use for baking here in Germany because of its sweetness and tartness. You don't have to add sugar when using these apples for pie.
  • Jonagold: This is a large apple that is juicy and has a honey-like taste. It has a variety of colors, from green to yellow and orange color.
  • Braeburn: It is an aromatic kind of apple that has a combination of sweet and tart flavors. Its color is greenish gold with sometimes red texture.

© 2020 Thelma Alberts