Filo apple baklava pie

Peel the apples, core them with a spoon, and slice on the thicker side so they hold their shape through cooking twice.

In a big bowl toss the apples with a pinch of salt, 3/4 cup granulated sugar, 1 cup light brown sugar, 50 g cornstarch and a heaping tablespoon of ground cinnamon.

Heat a large skillet over medium heat and melt a stick of unsalted butter; when mostly melted add the apples.

Cook over medium heat, watching closely, until the juices release, boil and thicken. If not thickened after a minute or two of boiling, whisk a tablespoon of cornstarch with a little water and add it.

Take off the heat once it thickens, without letting the apples soften; stir in about a cup of half and half (or heavy whipping cream). Cool completely.

For the syrup, bring 1/2 cup sugar, 1/2 cup water, a strip of orange peel and a cinnamon stick to a boil and cook just until the sugar dissolves.

Off the heat, whisk in 1/4 to 1/2 tsp vanilla extract and about a tablespoon of honey; set aside.

Layer about half of a pound of filo, one sheet at a time, into a deep dish pie pan, drizzling butter between each layer.

For the nut layer, grind walnuts finely in a food processor and mix with 2 tbsp granulated sugar and 1 tsp ground cinnamon; spread over the second to last bottom layer and cover with one or two more sheets.

Pour in the cooled apple filling. Cover with the remaining filo one buttered sheet at a time, or scrunch sheets into rosettes for a crispy top.

Fold the overhanging filo into a crust around the side and brush everything generously with the remaining butter.

Bake at 350F between the middle and bottom rack about an hour, until golden all round and crisp.

Pour the syrup on as soon as it comes out, concentrating on the edges of the crust, then the top. Let sit at room temperature a few hours to set.

Serve topped with a scoop of ice cream.