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.
LOW CALORIE PHYLLO "APPLE PIE"
This is the yummiest lowest calorie recipe I could find to satisy my apple pie fetish while on a diet...It came from caloriecountabout.com I changed the recipe slightly to easier fit a 9x12 pan instead of a pie pan...So easy so good!!!
Provided by aHomeInMi
Categories Dessert
Time 50m
Yield 1 9 x 12, 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 276, Fat 4, SaturatedFat 1.7, Cholesterol 3.8, Sodium 112.6, Carbohydrate 62.7, Fiber 9.7, Sugar 38, Protein 2.7
LOW FAT, LOW SODIUM APPLE PIE
This is truly a low fat, low sodium desert... The crust isn't as 'crisp' as I would like but it still looks and tastes great... The Phyllo has 220 mg of sodium and the crackers have 40 mg... And with only one tablespoon of fat one could eat the whole pie and still comply with a low fat, low sodium diet.
Provided by Rita Otay
Categories Pie
Time 30m
Yield 1 Pie, 4 serving(s)
Number Of Ingredients 9
Steps:
- Core, peel and slice apples. Sprinkle with 1/4 cup sugar and corn starch. Mix and set aside.
- Mix oil and milk. Place one Phyllo sheet on some paper towels, brush with milk mixture, sprinkle about 1/4 of the crushed oyster crackers. Place another sheet on top and repeat. Place sheets in a 9 inch pie pan. Do the same with two more sheets of Phyllo, placing them in the opposite direction.
- Fill pie, sprinkle on the Cinnamon. Take the last sheet of Phyllo and brush with milk mixture, sprinkle the remaining cracker crumbs and fold in half. Place that on top of the pie and fold over and smooth down the edges of the other sheets. Brush top with the milk mixture and sprinkle with sugar.
- Bake at 425° F until nicely browned -- .
Nutrition Facts : Calories 344.2, Fat 8.3, SaturatedFat 1.1, Cholesterol 0.1, Sodium 423.8, Carbohydrate 63.7, Fiber 3.9, Sugar 23.6, Protein 4.8
HEALTHIER APPLE PIE BY GRANDMA OPLE
Apple pie is my favorite pie. I make it for holidays and just because sometimes too. I wanted to cut out some of the fat from the butter so I cut it down and eliminate the sugar. It makes it caramel and better for you.
Provided by MakeItHealthy
Categories Desserts Pies Apple Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Nutrition Facts : Calories 413 calories, Carbohydrate 55.3 g, Cholesterol 15.3 mg, Fat 21 g, Fiber 5 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 240.1 mg, Sugar 27.8 g
MINI APPLE STRUDELS
Crisp sheets of phyllo dough surround tender slices of apple in this clever play on strudel. Walnuts and cinnamon enhance that traditional apple pie flavor. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the apples, sugar, walnuts, flour and cinnamon. Set aside., Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out). Spray with butter-flavored spray., Fold in half widthwise; spray again with butter-flavored spray. Spoon a scant 1/3 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Place seam side down on a baking sheet coated with cooking spray. Repeat., With a sharp knife, cut diagonal slits in tops of strudels. Spray strudels with butter-flavored spray. Bake at 350° for 20-22 minutes or until golden brown. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 100 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 45mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
MINI APPLE PHYLLO PIES, LOW-CALORIE
These delicious, flaky, small pies are low-calorie and low-fat, but fully flavored. Calories: 161.6 Fat: 8.6 grams Carbs: 23 grams.
Provided by sherry monfils @smonfils
Categories Pies
Number Of Ingredients 9
Steps:
- Heat oven to 375. Place parchment paper on lg baking sheet. Melt butter in small saucepan over medium heat until golden. Pour butter into small bowl.
- Peel and core apples. Chop into small cubes. In medium bowl, combine apples, brown sugar, nutmeg, cinnamon, lemon zest and lemon juice. Stir to mix. Spray a lg skillet w/ cooking spray. Place skillet over medium heat. Add apple mix to skillet and cook, stirring, for 5 mins.
- Add walnuts and cook 1 min more. Place 1 sheet of phyllo dough on cutting board. Coat lightly w/ cooking spray. Spoon 1/2 cup of apple mix onto bottom edge of dough, leaving a 1"-border on all sides. Fold dough over twice to form a packet. Roll edges under to secure. Place on baking sheet and brush w/ browned butter. Repeat w/ remaining dough. Bake 6-8 mins, or until golden brown.
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APPLE PHYLLO PIE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 8Calories 210 per servingCategory Desserts And Baking
- To prepare filling, combine apples, apple juice, sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and ginger in a medium nonreactive saucepan. Bring to a boil. Reduce heat; cover and simmer, stirring frequently, until apples are tender and mixture is thickened, about 15 – 20 minutes. Spoon filling into a greased 9 inch glass pie pan. Cool to lukewarm.
- Brush 1 sheet of phyllo pastry with some of the melted butter. Sprinkle lightly with some of remaining 1 tbsp sugar. Place pastry over filling. Brush another piece of phyllo pastry with melted butter and sprinkle with sugar. Lay pastry crosswise over first sheet. Repeat procedure with remaining sheets of phyllo pastry, melted butter and sugar.
- Gather edges of pastry together and gently crumple to make a ruffled edge. Brush ruffle with any remaining butter. Cut several slits in pastry to allow steam to escape. Bake until golden brown, about 15 minutes. Serve warm or at room temperature.
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