Quick & Different ‘Apple Pie’

Looking to make a pie so stunning that no one believes you baked it yourself? This twisted-filo-delight is a textural upgrade on your traditional pie, with layers of flaky pastry, cinnamon-stewed apples, and toasted pistachios. Heaven!

Preparation time Prep: 15 mins
bake 30 mins
cook 10 mins

You will need:

  • 1 tablespoon margarine
  • 5 green apples, largely diced
  • ½ lemon, juice and zest
  • 1 teaspoon cinnamon
  • 4 tablespoons caster sugar
  • 50g melted margarine
  • 1 packet filo pastry
  • 50g pistachios
  • 2 tablespoons raw sugar
For garnish
  • Dried rose petals (optional)
Recipe: Simon Toohey


  • 1Preheat your oven to 180°C, fan forced.
  • 2Add the apples, lemon juice and zest, caster sugar, water and cinnamon to a small pot on medium heat. Cook for 5–10 minutes or until the apples have broken down.
  • 3Remove from the heat and set aside to cool.
  • 4Lay one sheet of filo down on a clean bench. Paint the melted margarine and lay another sheet on top, repeat this until 3 sheets of pastry are stacked.
  • 5Roughly scatter ¼ cup of apple mixture unevenly across the pastry. Then bunch all together, pinching the open spots of filo pastry inward, and pushing the long sides of the pastry in toward each other. Then curl one end of the the pastry around to the other so it's effectively all bunched together tightly.* Place in a circular cake tin. Repeat with more filo sheets and apple mixture until the tin is filled with bunched up pastry.
  • 6Brush with any remaining margarine, sprinkle with smashed up pistachios and raw sugar.
  • 7Bake at 180°C for 20–30 minutes or until the pastry is crispy.
  • 8Sprinkle with rose petals to serve.

*Tip: If this feels clunky, don't stress -- there's no way to screw this up. The messier your form, the more 'rustic' and crispy and textural your apple pie will be!

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