Ingredients
375g Antoniou Fillo Pastry
25g butter
6 Granny Smith Apples, cored, peeled and sliced into even pieces
500g rhubarb, cleaned and cut into 3cm pieces
Juice of half a lemon
100g brown sugar
1 tsp ground cinnamon
1 tsp vanilla bean paste
Grated rind of 1 orange
250g strawberries, hulled and sliced in half
3 tbsp tapioca flour
75g melted butter for brushing Fillo sheets
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius and butter a 25cm round fluted tart tin.
Melt the 25g of butter in a large pan and add the apples, rhubarb, lemon juice, sugar, cinnamon, vanilla and orange rind. Stir until combined and allow to cook for 5 minutes until the fruit begins to soften. Remove from the heat, set aside and cool completely. Once cooled, toss through the chopped strawberries and stir through the tapioca flour.
To make the base of the pie, butter one sheet of Filo Pastry and lay it into the pie tin, pressing down and allowing any excess Pastry to overhang. Repeat with another 11 sheets of Pastry, rotating each one slightly to cover the tin evenly.
Spread the fruit mixture evenly in the tin. Fold in the overhanging Fillo, over the fruit filling.
Brush the remaining sheets of Fillo with butter, fold each in half and place on top of the pie. Tuck the edges of these sheets of Fillo into the sides of the tin. Brush with butter. Cook for 35-40 minutes or until golden.
Allow to cool in the tin for 10 minutes before removing and allow to cool for a further 30 minutes before slicing. Dust with icing sugar and serve with cinnamon yoghurt, cream or ice cream.
