Layered Apple Pie With Phyllo Crust Recipes

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PHYLLO-TOPPED APPLE PIE



Phyllo-Topped Apple Pie image

Posted by request. From the book "The Best-Ever Pastry Cookbook." Unusual take on apple pie, but perhaps the perfect solution for the crust-challenged.

Provided by Roosie

Categories     Pie

Time 40m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9

2 lbs baking apples
6 tablespoons sugar
1 lemon, zest of
1 tablespoon lemon juice (use the lemon you zested)
1/2 golden raisin
1/2 teaspoon cinnamon
4 sheets phyllo pastry, thawed
2 tablespoons butter, melted
powdered sugar, to dust

Steps:

  • Peel, core and dice apples.
  • Place them in a saucepan with sugar and lemon zest.
  • Drizzle the lemon juice over.
  • Bring to a boil, stirring well and then cook for 5 minutes or until apples are soft.
  • Stir in the golden raisins and cinnamon.
  • Pour mixture into a 5 cup pie dish.
  • Level top with a spoon and let cool.
  • Preheat oven to 350F.
  • Place a pie funnel in the center of the fruit.
  • (alternately, insert several pieces of macaroni or penne pasta.) The function of this is to let the steam that builds up under your crust vent.
  • Brush each sheet of phyllo with melted butter then scrunch up loosely and place over fruit to cover.
  • Bake 20-30 minutes until crust is golden.
  • Dust with powdered sugar and serve with custard or ice cream if desired.

Nutrition Facts : Calories 200.4, Fat 4.9, SaturatedFat 2.7, Cholesterol 10.2, Sodium 90, Carbohydrate 40.5, Fiber 4, Sugar 28.4, Protein 1.4

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