Instructions: Preheat the oven to 200C/400F/gas 6.

Grease a 7 inch deep tin with a removable bottom.

Layer the tin with lightly buttered filo pastry. Layer the bottom and up the sides so that the pastry overlaps the side of the tin.

Mix the dried fruit, zest, cherries and honey together and sprinkle 3/4 of the chopped mint and mix.

Now layer the pie by first adding apples, then the spicy fruit mixture, cherries then another layer of apples. Repeat this until the tin is full.

Finally, slice a banana and place on top of the fruit.

Take the overlapping pastry and bring back over the top and butter.

Place in the oven for 40 minutes or until brown and crispy.

Mix the creme fraiche, rum and the remaining mint.

Serve slices of filo pie with the rum creme fraiche.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.