Phyllo Topped Apple Pie Recipes

LAYERED APPLE PIE WITH PHYLLO CRUST

Steps:

• Preheat oven to 325°F. Brush pie pan with about 1 Tbsp. butter.
• Whisk granulated sugar, brown sugar, and cinnamon in a medium bowl.
• Place 2 phyllo sheets on a work surface with the long side facing you; keep remaining phyllo covered with plastic wrap. Using pastry brush, lightly brush entire surface with butter, then sprinkle 1 Tbsp. cinnamon sugar on right half of phyllo. Fold left half of both sheets over to enclose sugar. Brush surface lightly with butter. Press folded phyllo, buttered side down, into center and edges of prepared pan, leaving an equal overhang on two opposite sides. Repeat with remaining phyllo sheets, rotating where the overhang lies to create a star-like pattern.
• Pour lemon juice into a large bowl. Very thinly slice apples crosswise into rounds with mandoline (about 1 mm thick), transferring to lemon juice and tossing gently to coat as you go.
• Layer apple slices in phyllo-lined pan, overlapping in concentric circles to form a single even layer. Sprinkle with 1 Tbsp. cinnamon sugar. Repeat with remaining apple slices, sprinkling with 1 Tbsp. cinnamon sugar between each layer and pressing firmly with clean hands to compact. Repeat until pan is full, then sprinkle top with 2 Tbsp. cinnamon sugar (you may have leftover cinnamon sugar depending on the size of your apples; save for another use).
• Place pie pan on a rimmed baking sheet and tent with 2 pieces of overlapping foil, making sure phyllo crust is fully covered. Bake pie 2 hours. Remove foil and continue to bake until crust is golden brown, 15-20 more minutes. Transfer to a wire rack. Using a clean pastry brush, brush juices from the edges of filling over top to create a shiny glaze. Let cool completely (apples will collapse and set as pie cools; this is okay) before serving.
• Do Ahead
• Pie can be made 1 day ahead; store at room temperature.

PHYLLO-TOPPED APPLE PIE

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.

LOW CALORIE PHYLLO "APPLE PIE"

Steps:

• peel & thinly slice apples.
• mix with lemon juice.
• melt butter in fry pan & add apple mixture, cook medium covered for 5-10min stirring often until fork tender.
• spray 9 x 12 metal pan with butter spray (0 calorie).
• lay first phyllo sheet (spray with butter spray) then 2nd sheet & spray again.
• spread cooked apples on top of 2nd sheet.
• crumble flour, spice mixture evenly on top of apples.
• cover with 2 more sprayed sheets of phyllo dough.
• bake 425 degrees for 35-40 min watching to be sure top doesn't get too brown.
• Serve warm with cool whip free.