Layered Apple Pie With Phyllo Crust Recipes

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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



Layered Apple Pie With Phyllo Crust image

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.

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

APPLE FRANGIPANE PHYLLO TART

An almond-flavored frangipane creates a nutty bottom layer for my apple tart. Golden phyllo dough creates a delicate and crispy melt-in-your-mouth crust.-Jessie Sarrazin, Livingston, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 12



Apple Frangipane Phyllo Tart image

Steps:

  • Place one sheet of phyllo dough on a work surface; coat with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Gently press phyllo into a 9-in. tart pan, allowing ends to extend over edges of pan., Layer with remaining phyllo, spraying after each layer; arrange in pan, rotating phyllo so corners do not overlap. Fold in overhanging phyllo, to form a pastry shell., Place almonds and sugar in a food processor; cover and process until finely ground. Add the flour, butter and salt; pulse until blended., Add the egg yolks, amaretto and almond extract; cover and pulse to blend well. Spread filling over the bottom of phyllo shell., Halve apples and thinly slice widthwise. Arrange apples in a pinwheel pattern over filling., Bake at 375° for 40-50 minutes or until apples are tender. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Remove to a wire rack and cool slightly. Brush warmed jelly over apples. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 175 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 91mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

10 sheets phyllo dough (14x9 inches)
Butter-flavored cooking spray
1-1/4 cups blanched almonds
1/3 cup sugar
2 tablespoons all-purpose flour
2 tablespoons butter, softened
1/8 teaspoon salt
3 egg yolks
1 tablespoon plus 2 teaspoons amaretto
1/8 teaspoon almond extract
4 small apples, peeled
2 tablespoons apple jelly, warmed

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



Phyllo-Wrapped Baked Stuffed Apples image

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

4 apples, medium, peeled and cored (Macintosh)
1 cup oats, rolled, old fashioned
1 cup brown sugar, loosely packed
1 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
1/4 teaspoon clove, ground
1/2 cup butter, melted
8 ounces phyllo pastry sheets, thawed (half of a box, found in the frozen desserts section of your grocery store)

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



Phyllo-Topped Apple Pie image

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

2 lbs baking apples
6 tablespoons sugar
1 lemon, zest of
1 tablespoon lemon juice (use the lemon you zested)
1/2 golden raisin
1/2 teaspoon cinnamon
4 sheets phyllo pastry, thawed
2 tablespoons butter, melted
powdered sugar, to dust

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