Layered Apple Pie With Phyllo Crust Recipes

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LAYERED APPLE PIE WITH PHYLLO CRUST



Layered Apple Pie With Phyllo Crust image

It's all about the layers and ruffles in this dramatic seasonal pie.

Provided by Anna Stockwell

Categories     Dessert     Bake     Christmas     Thanksgiving     Kid-Friendly     Apple     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 (9") pie

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, melted, divided
1 cup granulated sugar
1/4 cup (packed) dark brown sugar
2 1/2 teaspoons ground cinnamon
10 sheets frozen phyllo pastry, thawed (each about 13x18 inches)
1/4 cup fresh lemon juice
2 1/2 pounds Gala apples, preferably small (about 6)
Special equipment:
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.
  • Do Ahead
  • Pie can be made 1 day ahead; store at room temperature.

FRUIT AND CREAM PHYLLO PIE



Fruit and Cream Phyllo Pie image

This unique pie has a light and crispy phyllo crust. You can use the fruit of your choice.

Provided by Celia

Categories     Desserts     Pies     Fruit Pie Recipes

Yield 8

Number Of Ingredients 7

10 sheets phyllo dough
½ cup butter, melted
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 egg
½ teaspoon vanilla extract
1 (21 ounce) can apple pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium mixing bowl combine cream cheese, sugar, egg, and vanilla extract. Beat until light and fluffy. Set aside.
  • Remove thawed phyllo from package and unroll. Keep stack covered with a damp towel at all times to prevent drying out and tearing. Separate one sheet of phyllo from stack, brush lightly with melted butter or margarine, and place sheet in a 9-inch pie pan. Let edges of dough hang over sides of pan. Continue this process with 4 more sheets of phyllo dough. Spread cream cheese mixture evenly into pan.
  • Spread fruit filling over cream cheese layer. Fold overhanging phyllo dough over fruit layer. Brush another sheet of phyllo with melted butter or margarine and lay over top of pie. Continue this process with remaining 4 sheets of phyllo.
  • Tuck edges of top phyllo sheets inside pie between pan and filling, sealing well. Cut small slits in top layers of dough to allow steam to escape.
  • Bake in preheated oven for 45 to 55 minutes, ensuring that phyllo doesn't get too brown, just golden. Cool completely before serving. Refrigerate leftovers, if any ...

Nutrition Facts : Calories 379.5 calories, Carbohydrate 39.1 g, Cholesterol 84.6 mg, Fat 23.4 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 14 g, Sodium 320.8 mg, Sugar 6.4 g

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Top Asked Questions

How long to bake apple pie with phyllo crust?
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.
How to make a phyllo crust for a pie?
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.
What kind of Apple do you use for Apple phyllo pie?
If you love apple pie, but don't like the fat that's often in a buttery crust, don't worry. Keep apple pie on the menu this year with this galette-style apple phyllo pie. This recipe works well with Granny Smith apples, but there are plenty of other apple options, such as Braeburn, Pink Lady, and Jonagold.
Do You need A mandoline to make layered apple pie?
A mandoline is essential for creating the thin, elegant layers of this pie filling. You may want to serve it with a knife and a fork, since the large slices of apples are easier to eat when sliced into. How would you rate Layered Apple Pie With Phyllo Crust?

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