1. Preheat oven to 350F.

2. Make the apple pie filling. In a large pot, add the apples, brown sugar, butter, cinnamon, salt, and juice of lemon. In a small bowl or measuring cup, add the cornstarch and water. Whisk to combine. Add into the apple mixture.

Cook the apple mixture over medium heat, until the mixture is thickened, butter is melted and sugar is dissolved.

Remove from heat and allow to cool.

3. Make the nut filling. In a large bowl, add the nuts, cinnamon and sugar. Toss to combine. Set aside.

4. Make the top crust for the apple pie baklava. You will need 10 phyllo sheets to make the top crust. Lay a phyllo dough sheet flat on your countertop, then spread with melted butter. You will be cutting the top layer into the diameter of the 9-inch springform pan, so you do not need to spread the butter all the way to the edges of the phyllo dough sheet. Just the center, large enough for the diameter of a 9-inch pan.

Lay the second phyllo dough sheet down on top of the first sheet. Spread with melted butter (again you just need the center, a large enough area for the diameter of the 9-inch pan).

Repeat with remaining sheets.

When you lay down the final phyllo dough sheet, spread the top with butter.

Place your 9-inch pan on top of the phyllo dough. Use a knife to cut the extra phyllo dough off. I left the top a bit wider than the diameter of the pan, so that I had a little bit extra phyllo dough to scrunch in as the sides.

5. Make the bottom crust. You will need 10 phyllo dough sheets for the bottom crust. Lay a phyllo dough sheet down into a 9-inch nonstick springform pan. Spread the phyllo dough sheet with melted butter.

Lay a second phyllo dough sheet down in the opposite direction of the first sheet. Spread with melted butter.

Repeat with remaining sheets, alternating directions.

When you lay the last sheet down, you do not need to spread melted butter on it.

6. Assemble. Sprinkle half the walnut mixture on top of the phyllo dough bottom crust. Add the apple pie mixture. Add the remaining walnut mixture (your pan will be full!). Scrunch the excess phyllo dough into the center. Place the prepared top phyllo dough crust on top. If the crust hangs over the edges, scrunch the sides in. Before baking, make slices in the top crust. Carefully make 12 slices through the top crust. This is to help ensure that the honey syrup poured over the apple pie baklava after baking soaks through all the way to the bottom. It also helps for slicing and serving, as the phyllo dough gets flaky and crispy after baking.

7. Bake in preheated oven for 50 minutes.

8. While the apple pie baklava bakes, make the honey syrup. In a small saucepan, add the honey, lemon juice, sugar and water. Stir the mixture to combine and bring to a boil over medium heat. Boil for 2 minutes, without stirring. Remove from heat and allow to cool.

9. Pour the cooled syrup over the hot apple pie baklava. Allow to sit for 4-6 hours or overnight at room temperature to allow the syrup to fully soak into the layers and set up.

10. Garnish with chopped pistachios and enjoy!