Apple Butter Filo Pie

Filo dough can feel intimidating, but this stunning pie is far more forgiving than it looks! Ruffled layers of buttery filo spiral around tender Honeycrisp apple slices over a rich apple butter base, then get a warm honey drizzle and a dusting of powdered sugar for a dessert that's as beautiful as it is delicious.

Serves about 8

The Pie:

• 16 oz filo dough (about 1 package, 20 sheets at 13" x 18"), thawed
• ½ cup butter, melted
• 8 oz apple butter
• 3–4 Honeycrisp apples (or a similar tart, firm apple)

To Finish:

• 2 tablespoons honey
• Powdered sugar, as needed

INSTRUCTIONS:

1. Brush 1 sheet of filo dough with melted butter, then place a second sheet on top. Brush again with melted butter. Repeat until you have a 3-sheet layer.
2. Place the 3-sheet layer into a 9-inch pie tin and press the dough into the sides and edges (this can be rough and folded, just make sure the bottom and sides are covered).
3. Add the apple butter to the pie tin and spread it out in an even layer (about ¼–½ inch thick).
4. Repeat step 1 to make another 3-sheet buttered layer. Crimp or pleat the sheets like a fan from long edge to long edge. This does not have to be perfectly symmetrical, but the layers will create a flaky cake.
5. Place the crimped sheet in the pie tin in a circle around the outer edge. Repeat step 1 again.
6. Continue placing crimped buttered sheets in a circle to form a spiral until the pie tin is full (about 4 times).
7. Core and slice the apples in half (top to bottom). Slice the halves into ¼-inch or thinner slices.
8. Place the apple slices skin side up in between the crimped filo dough. This does not have to be perfect, but overlapping the slices slightly will help them match the curve of the dough.
9. Continue placing slices throughout the pie until there is about a 50:50 ratio of apples to filo dough.
10. Preheat oven to 350°F and bake the pie for about 30 minutes, until the filo starts to brown.
11. Pull the pie out of the oven and drizzle the 2 tablespoons of honey over it to soak in (do this while the pie is still hot).
12. Return the pie to the oven and bake for an additional 15–20 minutes, until the apples are soft and the filo is golden brown and crispy.
13. Pull the pie out of the oven and let cool to room temperature. Cut into 8 pieces and sprinkle with powdered sugar.

I love this pie served with a spoonful of whipped cream and a drizzle of honey over the top.

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