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Apple Phyllo Pie

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| Servings: 6 servings

Ingredients:

  • ½ of entire package of phyllo dough
  • 1 stick of butter melted
  • ½ cup sugar
  • 6 tablespoons Calvados
  • 6 medium Granny Smith or Pippin apples, peeled, cored and thinly sliced.  Do not use Fuji or Delicious apples as these are too juicy and loose their body.

Instructions:

  1. Preheat oven to 425 degrees and lightly butter a 12 inch round baking dish.
  2. Lay a phyllo leaf on the pan; brush with a bit of butter and sprinkle with 1 tablespoons of the sugar and 1 teaspoon of the Calvados.  Repeat using five more leaves.
  3. Arrange the apples in the center of the top sheet of phyllo in a circular mound about 6 inches in diameter.  Brush them with butter, sprinkle with sugar and Calvados.
  4. Stack 6 to 10 more leaves on top of the apples repeating the buttering and sprinkling with sugar and Calvados.  The top sheet of phyllo should only be buttered.
  5. Turn the edges of the phyllo up and under to seal.  This tart should look rustic so don’t work too long on it.
  6. Set the tart on the middle rack and bake for 30 minutes or until golden.  Turn out onto a platter and if not golden on top slide onto a cookie sheet and return to the oven for 10 minutes.  Serve immediately with vanilla ice cream.

Comments: Another wonderful one from the Ma Cuisine Cooking School.  Make this JUST BEFORE your guests arrive so that they will enjoy the aroma.  Also, then it will be ready at the end of the meal.  Since this is made with phyllo dough, you do not want to let it sit overnight as the pastry will get soggy.

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