• Makes 6-9, depending on the tray size
  • 4-6 sheets of filo pastry
  • 40 grams melted butter
  • Pinch of cinnamon
  • For the sauce
  • 75 grams cup creme fraiche
  • 90 milliliters cup double cream
  • 200 grams dark brown sugar
  • 125 grams unsalted butter
  • Pinch of sea salt
  • 1 teaspoon vanilla essence
  • For the filling
  • 3 Bramley apples
  • 3 granny smiths
  • Tablespoon butter
  • Tablespoon water
  • 3 tablespoons light brown sugar


  1. Start by making the filling for the pies. Peel and core the apples and cut into bitesize chunks, making the eating apples slightly bigger. Add to a saucepan on a medium high, with the butter and sugar. Make sure the apples are all coated and then add a splash of water. Let the apples cook down for about 5 minutes and preheat the oven to 200°C.
  2. Start on the butterscotch sauce. Place the sugar and butter in a pan and let them begin to melt together. Whilst stirring, whisk in the creme fraiche and cream and add in the vanilla and sea salt. You can add a little more cream if needed. Leave to cool and start to assemble the pies. Using a greased muffin tin, start lining the cases. Layer over the filo pastry making sure that the pastry sheets overlap, spread over the melted butter with a pastry brush between each layer of pastry. There should be at least two layers of pastry in each case. Push the pastry very gently into the holes making sure not to break the pastry. Fill each one evenly with the apple filling, over filling slightly as the apples will cook down. Sprinkle over the cinnamon and place in the oven for about 18-20 minutes until the pastry is golden and crisp.
  3. Once the pies have cooled slightly, careful remove from the tin, you can break them now or remove them as a whole. Dust with icing sugar and drizzle over the sauce. Serve with ice cream and extra sauce.