Tangy apples, cinnamon and crunchy walnuts ... hard to resist.
½ cup plump raisins
4 Granny Smith apples, peeled, cored and sliced thinly
2 Tbsp lemon juice
2 Tbsp soft white breadcrumbs
½ cup caster sugar (superfine granulated)
1½ tsp ground cinnamon
½ cup chopped walnuts
50g (1½-2 oz) melted butter
12 sheets filo pastry
1 Soak raisins in very hot water for 15 minutes, then drain and pat dry with paper towels. Toss apples with lemon juice. Mix breadcrumbs, sugar, cinnamon and walnuts in a bowl and add raisins. Pour out any juice in apple bowl, then stir in crumb mixture.
2 Butter and stack 6 sheets of filo, positioning them on an angle, in an ovenproof dish with a 25cm (9-10”) diameter, letting excess pastry drape over the edges. Spoon in the filling.
3 Brush the remaining 6 sheets of filo, folding each in half as it is done and placing it on top of the apple. Press down lightly on filo top sheets then score the surface into diamonds using the tip of a sharp knife. Curl in the overhanging pastry – some of it will flake and crumble, (cut off any bits that won’t behave!). Bake the pie in an oven preheated to 180°C (350°F) for 20 minutes, then lower the heat to 150°C (300°F) and bake for a further 20-30 minutes, until a good golden brown.
4 Cool for 10 minutes, then slide dish onto a cooling rack. Serve hot or cold with yoghurt, cream or crème anglaise.