Phyllo Apple Pie Recipes

Steps:

• Preheat the oven to 350 degrees F. Place the phyllo shells on a baking sheet and bake until crisp, about 5 minutes. Remove from the oven (keep the oven on) and let cool.
• For the filling: Meanwhile, melt the butter in a large skillet over medium heat. Add the apples, cinnamon, nutmeg, salt and lemon juice. Cook, stirring often, until the apples start to soften and release some juices, about 4 minutes. Add the sugar and continue to cook, stirring often, until the sugar has dissolved, about 2 minutes more.
• Stir together the cornstarch and 2 tablespoons of water in a small bowl. Stir into the apple mixture and cook, stirring often, until the liquid is very thick, about 2 minutes more. Stir in the vanilla, remove from the heat and set aside.
• For the granola crisp topping: Line a baking sheet with parchment paper. Stir together the oats, flour, sugar, cinnamon, salt, butter and honey and spread the mixture on the baking sheet, using your hands to form some small clumps. Bake until browned and crisp, about 10 minutes. Remove from the oven, stir in the almonds and let cool.
• To assemble, add a heaping tablespoon of the filling to each phyllo shell, followed by a tablespoon of the topping. Serve warm or at room temperature.

Steps:

• 1 Make Crust: Heat oven to 350 degree F. Lightly coat an 8-3/4-inch foil pie pan with vegetable cooking spray. Set aside. 2 Stir water, 1 teaspoon sugar and 1 teaspoon honey in cup. Place 1 sheet of the phyllo on a smooth dry surface; coat lightly with vegetable cooking spray. (Keep remaining phyllo covered with damp towel.) Cover top with another sheet of phyllo and brush lightly with one third of the honey mixture. Repeat process with remaining 3 sheets of phyllo, spraying the third sheet and brushing the fourth lightly with another third of the honey mixture. Lift phyllo stack and gently place into prepared pan, lightly pressing phyllo against bottom and sides. Roll up phyllo edges to rim of pan. Brush bottom and edges of phyllo with remaining honey mixture. Place pie pan on cookie sheet; bake pie shell 10 to 12 minutes or until lightly browned. Transfer to wire rack. 3 Make Filling: Meanwhile, combine apples and lemon juice in large bowl. Scrape vanilla seeds from bean with a small knife; discard bean.** Add vanilla seeds to apples, then toss to coat. 4 Melt butter in 12-inch nonstick skillet over medium heat. Stir in 1/4 cup sugar; cook 1 minute. Add apple mixture and cook 10 to 15 minutes or just until apples begin to soften, stirring occasionally. Reduce heat to medium-low; cover and cook 3 to 5 minutes or until apples are tender and golden, stirring once. 5 Make Honey Cream: Stir sour cream, 1 teaspoon sugar, the milk and 1 teaspoon honey in small bowl. Spoon warm Filling into phyllo shell and serve immediately with Honey Cream. Makes 8 servings. 6 *Note: Phyllo dough can be purchased in most large supermarkets. 7 **Note: Or place scraped vanilla bean in a jar with granulated sugar to make vanilla sugar

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.