Filo apple pie
- Heat the oven to 180C. Peel the apples, cut them into quarters, cut out the cores, then chop the quarters into pieces.
- Melt the butter in a saucepan over a medium heat. Stir in the apple and sugar. Cover with the lid and cook over a gentle heat for about 10 minutes, stirring occasionally. You don't have to add any water because once the apple begins to cook it releases its own juice.
- When the apple is soft, remove the saucepan from the heat. Taste to see if it is sweet enough and stir in a little more sugar if needed. Grate some lemon rind from about half the lemon and stir into the apple. Stir in the raisins if using. Pour the apple into an ovenproof dish and spread out.
- Melt the 2 tablespoons of butter gently, either in a small saucepan or in a bowl in the microwave. Remove the filo sheets from their packet and spread them out in a flat pile. Immediately re-wrap the rest of the filo pastry so that it won't dry out. Brush one side of the top sheet of pastry with melted butter.
- Scrunch up the pastry as if you were loosely screwing up paper and place it buttery-side up on top of the apple. Repeat this process 3-4 times with the remaining pastry sheets. The top of the apple should be completely covered with scrunched-up pastry.
- Put the dish on an oven tray in the oven and bake for about 15 minutes until the pastry is golden and crisp. Serve warm, with cream, vanilla ice-cream or yoghurt.