• 12 big Cortland apples
  • 750 ml sparkling apple juice
  • 3 green tea bags
  • 250 ml liquid honey
  • ½ tea spoon allspice
  • 10 sheets of Filo pie crust
  • 75 gr melted butter
  • 75 ml water
  • 150 gr grated La Chaudière Organic Old Cheddar Cheese
  • 2 tablespoons sugar


Peel apples, take out center and cut in quarters. In a big pot, heat apple juice and let stand tea bags for 5 minutes. Take out tea bags, add to juice honey and allspice and bring to a boil. Add apples and toss just enough to mix in with syrup and keep apples crisp. Remove from heat.

Place Filo dough sheets one on top of the other on a pie plate, making sure to moisten each one with the mix of butter and water. Also make sure each sheet is set in a different angle so that the whole plate is covered. Pour on top the cheese and apples and fold toward the center each corner of the dough. Place a second plate on top and flip over the two plates so that the top of the dough is now the bottom. Make small holes on top, sprinkle with sugar and bake for 30 minutes at 350°F or until crust is golden.


Source: Journal l’Écho de Frontenac – October 17, 2008 – recipe from Chef M. René Poulin