LAYERED APPLE PIE WITH PHYLLO CRUST RECIPE

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LAYERED APPLE PIE WITH PHYLLO CRUST RECIPE | EPICURIOUS



Layered Apple Pie With Phyllo Crust Recipe | Epicurious image

This apple pie is all about the layers and ruffles. Made with Gala apples and phyllo, it's an easy & dramatic addition to your Thanksgiving menu.

Provided by Anna Stockwell

Total Time 3 hours, plus cooling

Cook Time 45 minutes

Yield Makes 1 (9") pie

Number Of Ingredients 8

½ cup (1 stick) unsalted butter, melted, divided
1 cup granulated sugar
¼ cup (packed) dark brown sugar
2½ teaspoons ground cinnamon
10 sheets frozen phyllo pastry, thawed (each about 13x18 inches)
¼ cup fresh lemon juice
2½ pounds Gala apples, preferably small (about 6)
A 9" pie pan (not deep dish), pastry brush, mandoline

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.

PHYLLO-TOPPED APPLE PIE RECIPE -

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.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

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, FatContent 4.9, SaturatedFatContent 2.7, CholesterolContent 10.2, SodiumContent 90, CarbohydrateContent 40.5, FiberContent 4, SugarContent 28.4, ProteinContent 1.4

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