michelle picker cooks

Serve this simple filo pie hot with cream or ice cream as a winter dessert or cold at any time of day.

Butter a pie dish. If you prefer this can also be made as a free-form pie on a flat baking sheet. Line the bottom and sides of the dish with at least 6-8 sheets of filo pastry, brushing every second one with a mixture of butter and oil. Peel, core and dice 6 sweet apples and place in a bowl with 1½ cups of frozen or fresh raspberries, 1-2 cups of almond meal (this will absorb the juice which comes out of the fruit),  ½ a cup of sugar (or more to taste), and the grated rind and juice of half a lemon. Mix well and transfer to the pie dish. For the top, crumple some sheets of filo pastry making sure they are a few layers thick and leave a few holes for the steam to escape. Brush or drizzle with more butter and oil mix and bake in a moderate oven until the filo pastry is crunchy and golden.