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Stir in the apples. Place the apple filling into the pie dish, making sure that it rises above the edge. Brush the rim of the dish with beaten egg. Roll out the reserved ball of pastry.
But what about lemon cobbler? It sounded interesting, so I gave it a try. The recipe called for a can of store-bought lemon pie filling, which I've always thought tasted rather artificial.
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Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet. Carefully roll the pastry up around the filling like a cigar ...