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Apple Phyllo Pie

February 1, 2014

Apple Phyllo Pie
By Fiona Haynes

Brushing the sheets of phyllo dough with a mix of honey and warm water rather than melted butter keeps the fat content in check. You could also use butter-flavored cooking spray instead.

Cook Time: 35 minutes

Total Time: 35 minutes

•5 Apples, peeled, cored, and thinly sliced
•1/4 cup brown sugar
•1 tsp cinnamon
•1/4 tsp nutmeg
•1 tbsp lemon juice
•1 tbsp flour
•1/4 cup honey
•2 tbsp warm water
•6 sheets 9-inch by 14-inch phyllo dough


Preheat oven to 350 degrees.
Coat a 9-inch pie plate with nonstick cooking spray. Peel, core and slice apples thinly. Combine apples, sugar, cinnamon, nutmeg, lemon and flour in a large bowl and set aside.

In a small pitcher or bowl, mix honey with warm water.

Stack six phyllo sheets on a clean surface. Working quickly, brush the top sheet with the honey mixture and lay on the pie plate. Push the dough into the plate, leaving the sides overhanging.

Brush the next sheet and lay on top of the first sheet.

Brush the third layer and lay it so that the sides overhang the opposite side of the plate, making a cross shape. Do the same with the fourth sheet.

Brush the fifth sheet with honey and lay it at an angle to the other sheets, and lay the sixth sheet at the opposite angle to the fifth.

Spoon apple mixture into the pie plate, forming a large mound.

Gather overhanging sides of phyllo sheets up to form a galette-style pie (where some of the fruit remains exposed in the center).

Place in the oven and Bake for 30-35 minutes.

Serves 6-8

Per Serving: Calories 173, Calories from Fat 9, total Fat 1g (sat 0.3g), Cholesterol 0mg, Sodium 60mg, Carbohydrate 39.9, Fiber 2.5g, Protein 1.1g


From → Apple

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