- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Vegetarian
- 3 serves veg or fruit
The perfect end to your next family meal, this apple and custard pie is destined to become an instant fave.
- Serves12
- Cook time55 minutes
- Prep time25 minutes, + 10 mins cooling time
Ingredients
- 800g can apple pie slices
- 10 sheets filo pastry
- 1/2 cup (70g) shelled pistachios
- 1/2 cup (110g) caster sugar
- 100g salted butter, melted
- 3 Coles Australian Free Range Eggs
- 1 1/3 cups (330ml) pure (pouring) cream
- 1/3 cup (80ml) honey
- 1 tsp vanilla bean paste
- 1 1/2 tsp mixed spice
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Grease a 25cm-diameter, 8-cup (2L) baking dish. Spoon the apple into the prepared dish. Place the filo on a clean work surface and cover with a damp clean tea towel. Place the pistachios and sugar in a food processor and process until finely chopped.
Step 2
Working with 1 filo sheet at a time, brush with butter, sprinkle with a little pistachio mixture and fold in half lengthways over the filling. Carefully scrunch lengthways into a rope and wrap loosely into a coil. Repeat with the remaining filo sheets, butter and pistachio mixture and arrange around the coiled filo. Drizzle with any remaining butter and pistachio mixture. Bake for 15-20 mins or until golden and crisp. Reduce temperature to 160°C.
Step 3
Whisk eggs, cream, honey, vanilla and mixed spice in a medium bowl until combined. Pour over filo pastry. Bake for a further 30-35 mins or until the custard is just set. Set aside for 10 mins to cool slightly before serving.
Recipe tip
Serve with honey and chopped pistachio
COOK IT RIGHT
Buy it right
Grab ready-to-cook filo pastry from the chilled section.
Store it right
Wrap leftover filo in plastic wrap and keep in fridge for up to 1 week. Use to make the beef pies at coles.com.au/easybeefpies.
Cook it right
Filo pastry dries out easily, so prepare other ingredients before opening the pastry packet.
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Apple and custard filo pie
- Serves12
- Cook time55 minutes
- Prep time25 minutes, + 10 mins cooling time
Ingredients
- 800g can apple pie slices
- 10 sheets filo pastry
- 1/2 cup (70g) shelled pistachios
- 1/2 cup (110g) caster sugar
- 100g salted butter, melted
- 3 Coles Australian Free Range Eggs
- 1 1/3 cups (330ml) pure (pouring) cream
- 1/3 cup (80ml) honey
- 1 tsp vanilla bean paste
- 1 1/2 tsp mixed spice
Description
The perfect end to your next family meal, this apple and custard pie is destined to become an instant fave.
Method
Step 1
Preheat oven to 200°C. Grease a 25cm-diameter, 8-cup (2L) baking dish. Spoon the apple into the prepared dish. Place the filo on a clean work surface and cover with a damp clean tea towel. Place the pistachios and sugar in a food processor and process until finely chopped.
Step 2
Working with 1 filo sheet at a time, brush with butter, sprinkle with a little pistachio mixture and fold in half lengthways over the filling. Carefully scrunch lengthways into a rope and wrap loosely into a coil. Repeat with the remaining filo sheets, butter and pistachio mixture and arrange around the coiled filo. Drizzle with any remaining butter and pistachio mixture. Bake for 15-20 mins or until golden and crisp. Reduce temperature to 160°C.
Step 3
Whisk eggs, cream, honey, vanilla and mixed spice in a medium bowl until combined. Pour over filo pastry. Bake for a further 30-35 mins or until the custard is just set. Set aside for 10 mins to cool slightly before serving.