Filo apple pie, light, crisp, golden layers. For everyone who asked for filo. This is the version Michael asked for in the comments on the Crescent Roll Apple Pie, and it is the lightest of the three apple pies on Apple & Cinnamon. Same sweet apple pie filling, same simple idea, but wrapped in thin sheets of filo dough, each one brushed with melted butter, baked until it shatters when you cut into it. If you don’t like crescent rolls, or you want an apple pie that feels lighter and crisper, this is the one to save.
When the Crescent Roll Apple Pie took off, Michael wrote that he would use filo dough instead, because he doesn’t like crescent rolls. Filo gives you a crisp, paper-thin, golden crust that lets the apples shine through. You layer the sheets, brush them with butter, add the filling, and bake.
This is apple season baking at its simplest. No peeling apples, no making dough. Open a pack of filo, melt some butter, open a can of apple pie filling, add cinnamon, and bake. In about 35 minutes, you have a warm pie that slices with a satisfying crackle. Serve it warm with vanilla ice cream.
Why You’ll Love This Recipe
- So crisp: Thin filo layers, brushed with butter, bake into a golden, crackly crust that shatters when you slice it.
- So light: Filo is much lighter than pie crust or puff pastry, so the apples are the star.
- 5 ingredients: Filo dough, melted butter, canned apple pie filling, cinnamon, and powdered sugar. That’s it.
- No pie crust to make: Layer the sheets, brush, fill, bake. No rolling and no blind baking.
- Perfect for apple season: Warm, cinnamon, and made to share — serve it warm with vanilla ice cream.
Ingredients
- 10 sheets filo (phyllo) dough, thawed according to the package directions
- 1/2 cup (115 g) unsalted butter, melted
- 1 can (21 oz / 595 g) apple pie filling
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Powdered sugar, to dust
- Vanilla ice cream, to serve (optional)
Step-by-Step Method
1. Heat the oven. Preheat to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish. Thaw the filo according to the package directions, and keep the sheets covered with a clean, damp kitchen towel while you work — filo dries out fast in the air.
2. Mix the filling. In a bowl, combine the canned apple pie filling, cinnamon, and nutmeg. Stir gently so the apple slices stay in pieces. The extra cinnamon just wakes the filling up and makes it taste homemade.
3. Layer the base. Lay 1 filo sheet in the pie dish, letting it overhang the edges, and brush it all over with melted butter. Repeat with 4 more sheets, turning each one a little so the corners point in different directions.
4. Add the filling. Spread the apple pie filling evenly over the filo base, right to the edges, so every slice gets apples. Smooth the top with the back of a spoon, and don’t press it down too hard.
5. Layer the top. Lay 5 more filo sheets over the filling, brushing each one with melted butter as you go. Scrunch the last sheet for a rustic top, fold the overhang in, and brush with butter.
6. Bake until golden. Bake for 30-35 minutes on the middle rack until deeply golden and crisp. Start checking after 25 minutes, because thin filo can move from pale to deeply browned quite quickly. If the edges brown too fast, cover them loosely with foil.
7. Rest and serve. Rest for at least 15 minutes before slicing, so the filling sets and the layers stay crisp. Dust with powdered sugar and serve warm, with vanilla ice cream if you like.
Tips for Best Results
- Keep the filo covered: Work fast, and keep the unused sheets under a damp towel. Dry filo cracks and tears.
- Brush, don’t pour: Brush each sheet lightly with butter. Too much butter makes it greasy, too little makes it dry.
- Don’t skip the rest: 15 minutes firms the filling and makes serving neater. Cut it too soon and the filling will run.
- Watch the last 10 minutes: Filo goes from golden to dark quickly, so stay close to the oven at the end.
Variations
- Add walnuts: Sprinkle chopped walnuts over the filling for crunch, or mix them with a little sugar and cinnamon.
- Try a different filling: Cherry, blueberry, or peach pie filling all work the same way.
Storage / Make-Ahead / Reheating
Store leftovers covered in the fridge for up to 3 days. Reheat slices in a 350°F (175°C) oven for 10 minutes to bring back the crispness — the microwave will soften the filo, so use it only if you are in a hurry. Assemble up to a day ahead, refrigerate, then bake as directed. Best served warm, within a few hours of baking.
FAQ
Can I use fresh apples instead of canned filling?
Yes. Peel and slice 4 apples, toss with 1/2 cup sugar, 1 teaspoon cinnamon, and 1 tablespoon cornstarch, cook for 5 minutes until just softened, and cool it before filling the pie.
Can I make this ahead?
Yes. Assemble the day before, cover, and refrigerate. Bake as directed, adding a few minutes if needed.
Why did my filo tear?
It was probably too dry, or too cold. Keep it covered with a damp towel, let it come to room temperature, and handle it gently. Small tears don’t matter — the next layer covers them.