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How to Make an Apple Pie With Filo Pastry Crust

Thelma Alberts is passionate about baking and cooking and likes to get creative. She worked for many years in cafeterias in Germany.

This apple pie uses filo pastry as its crust

This apple pie uses filo pastry as its crust

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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 in 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

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 which has a combination of sweet and a tart flavor. Its color is greenish gold with sometimes red texture.

© 2020 Thelma Alberts


Thelma Alberts (author) from Germany on July 30, 2020:

Hi Linda. Apple pie with vanilla ice cream and a dollop of whipped cream is so delicious. Please try it. One of the best taste I have when eating the apple pie.

Thank you very much for your wonderful comment. Have a nice week.

Thelma Alberts (author) from Germany on July 30, 2020:

Hello Chitrangada. Thank you for your nice comment. It is very much appreciated. Yes, the twisted topping is a wonderful idea to look the pie beautiful. You know our eyes "eat" too.

Thelma Alberts (author) from Germany on July 30, 2020:

Hi Peggy. Using the ready made filo crust is light and flaky and delicious, too. Thank you very much for your nice comment. Have a great week.

Thelma Alberts (author) from Germany on July 30, 2020:

Hi Samuel. Thank you very much for dropping by and for the thumbs up. Enjoy baking this apple pie. I hope you will like it.

Linda Crampton from British Columbia, Canada on July 26, 2020:

This looks like a delicious pie. I love the thought of adding ice cream to it. The top decoration looks very nice. Thank you for sharing the information about Jonagold apples. I've never tried them before. I love the thought of an apple with a honey-like taste.

Chitrangada Sharan from New Delhi, India on July 25, 2020:

Great presentation, with helpful pictures. Your recipes are always delicious, made with passion and precision. Like the twisted topping. I do make apple pie, and the next time, I would try this way of toppings.

Thank you for sharing.

Liza from USA on July 25, 2020:

You're welcome!

Peggy Woods from Houston, Texas on July 25, 2020:

Using filo pastry for a pie crust is genius! It would be so light and flakey. Twisting pieces of the filo for the topping, as shown in your photo, is so pretty. Thanks for your recipe and the idea.

Samuel Henry from Mumbai on July 24, 2020:

Looks Yummy! Thumbs Up to the approach. Will try baking it at home

Thelma Alberts (author) from Germany on July 24, 2020:

Hi Liza. You are very welcome. Tell me when you have tried it. Thanks for your nice comment. Have a nice weekend. Keep safe and healthy.

Liza from USA on July 24, 2020:

Yummy! I can't wait to make an apple pie. I should be getting apples from my mother-in-law. She has an apple tree at her backyard. For years, I have been getting a lot from the tree. Thank you for the recipe and the guide, Thelma.

Thelma Alberts (author) from Germany on July 24, 2020:

Hi Rachel. Yes, storebought filo pastry is much easier than making your own crust especially if you have spontaneous visitors. You are very welcome. Thank you too for dropping by and writing a nice comment. Take care and stay safe, too.

Thelma Alberts (author) from Germany on July 24, 2020:

Hi Liz. Thank you very much for your nice comment. Have a wonderful weekend and keep safe.

Rachel Alba on July 24, 2020:

Hi Thelma. I love filo dough. I never thought of using it for an apple pie. So much easier then making a crust. Thanks also for the tips of best apples to use in a pie. Stay safe.

Blessings to you.

Liz Westwood from UK on July 24, 2020:

Great step by step instructions and picture guide. The finished product looks very professional.

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