LAYERED APPLE PIE WITH PHYLLO CRUST
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
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.
APPLE PHYLLO PIE
Steps:
- Place in the oven and bake for 30 to 35 minutes.
Nutrition Facts : Calories 894 kcal, Carbohydrate 119 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 17 g, Sodium 723 mg, Sugar 24 g, Fat 44 g, ServingSize 1 pie (6 to 8 servings), UnsaturatedFat 0 g
PHYLLO-TOPPED APPLE PIE
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
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
PHYLLO-WRAPPED BAKED STUFFED APPLES
These apples are wrapped in crispy, buttery layers of phyllo dough and are stuffed as well as topped with a sweet mixture of oats and spices, which resemble "fruit crisp" topping. This is a relatively easy to assemble dessert with an eye-appealing presentation.
Provided by MarthaStewartWanabe
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a medium mixing bowl, combine oats, brown sugar, cinnamon, nutmeg and cloves. Stir in 1/4 cup butter, tossing with a fork until crumbly texture achieved.
- Place one phyllo leaf on a dry kitchen towel and lightly brush with butter, using remaining 1/4 cup of melted butter. Place a second leaf on top of first phyllo leaf and brush with butter. Repeat until four leaves have been used.
- Place peeled and cored (whole) apple in center of layered phyllo. Gently pick up sides of phyllo and gather evenly around apple. Do not enclose apple. Leave the top of the apple exposed and the phyllo edges open. Brush butter lightly around exterior of apple. Repeat process with remaining three apples.
- Pack oat stuffing mixture into cored center of each apple. Mound remaining stuffing atop exposed portion of apple.
- Place each wrapped and stuffed apple in a baking dish, leaving space between so they do not touch.
- Bake for 40-45 minutes or until phyllo and topping are golden brown and crisp, and apple is tender.
- Serve warm.
Nutrition Facts : Calories 732.5, Fat 28, SaturatedFat 15.7, Cholesterol 61, Sodium 461.4, Carbohydrate 116.6, Fiber 6.8, Sugar 67.7, Protein 7.9
DUTCH APPLE PIE TARTLETS
These adorable mini apple pie pastries make a delightful addition to a dessert buffet or snack tray. The recipe calls for convenient frozen phyllo shells, so they're surprisingly easy to prepare. The lemon curd filling adds a unique flavor twist. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine apples and lemon curd. Spoon into tart shells., In another bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles fine crumbs. Spoon over apple mixture. Place on an ungreased baking sheet., Bake at 350° for 18-20 minutes or until golden brown. Cool on wire racks for 5 minutes. Dust with confectioners' sugar. Serve warm or at room temperature. Refrigerate leftovers.
Nutrition Facts : Calories 57 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 22mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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