Apple - Frangipane Ruffle Pie
 
Prep time
Cook time
Total time
 
An incredibly easy apple pie made with crispy layers of filo pastry and filled with a delicious mixture of apples and spices
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • For the Frangipane:
  • 2 TBSP. sugar
  • 2 TBSP. butter, at room temperature
  • 1 large egg
  • pinch of salt
  • ½ cup almond flour
  • 2 tsp. lemon zest
  • 2 tsp. vanilla extract
  • 1 TBSP. rum (optional)
  • For the crust and topping:
  • 10 filo sheets, 14”x18”, at room temperature (I used Fillo Factory)
  • 6 TBSP. butter, melted
  • Apple filling:
  • 3 large baking apples (Empire, MacIntosh, Cortland, Granny Smith, etc.)
  • 3 TBSP. sugar
  • ½ tsp. cinnamon
  • ¼ tsp. cardamom
Instructions
  1. Remove the defrosted filo pastry from the refrigerator and let it come to room temperature for 15 minutes.
  2. Start by making the frangipane by mixing well all the ingredients for the frangipane base in a small bowl and set aside.
  3. To make the apple filling, peel, core and slice the apples into ¼” slices. Place them in a medium bowl and sprinkle them with the sugar, cinnamon and cardamom. Mix gently to incorporate everything.
  4. Preheat the oven to 375º F.
  5. Melt about 6 tablespoons of butter and set aside to cool slightly.
  6. Unwrap the filo dough and take out 10 filo sheets. Wrap well the rest and return to the refrigerator.
  7. To make the filo crust, layer one filo sheet on a clean surface. Brush it lightly with some of the melted butter. Repeat with five more filo sheets, stacking each on top of the previous one and brushing butter on each one as you go, except for the sixth one. Place the stack of all six in a well-buttered 8” pie pan. Trim the four corners of the filo. Spoon the frangipane over the layered filo base and spread it evenly using an offset spatula. Spread the sliced apples and their juices over the frangipane layer then gently fold the sides of filo over the apple filling, trying to disperse it as evenly as possible (see photo).
  8. To make the filo ruffle rosettes, layer one sheet of the remaining filo sheets on a clean surface. Brush it with some butter, top with a second sheet and brush that with butter too. Cut the stack of the two filo sheets into 4 strips, each 4” wide. With your fingers, scrunch each strip lengthwise and roll it into a tight rose-like spiral (see photo). Place on top of the filo pie. Continue with the other three spirals, making sure to position them tightly close to each other. Repeat with the remaining 2 filo sheets, making a total of 8 ruffle spirals.
  9. Brush some butter on top of the ruffle spirals, sprinkle with some sugar and bake for about 30 minutes or until the filo is nicely browned. Remove from the oven and let it cool slightly before serving.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/apple-frangipane-ruffle-pie/