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Title: Deep Dish Apple Strudel Pie/phyllo
Categories: Dessert
Yield: 6 Servings
| APPLE FILLING | ||
| 8 | c | Peeled, cored apples cut 1/2 inc thick about 8 large apples |
| 3 | tb | Sugar |
| 1 | tb | Unsalted butter, melted |
| 1 | ts | Lemon juice |
| 1/2 | ts | Ground cinnamon |
| PASTRY TOPPING | ||
| 1/4 | c | Sugar |
| 1 | ts | Ground cinnamon |
| 1/4 | ts | Ground allspice |
| 6 | Thawed phyllo sheets | |
| 3 | tb | Butter, melted |
Preheat oven to 350 degrees
Pie Filling: Place the apples in a baking container with a 2 to 2 1/2 quart capacity. Mix in the sugar, melted butter and lemon juice. Bake uncovered for 20 minutes, stirring once. Remove from the oven and stir in the cinnamon. Set aside to cool to room temperature. Increase the oven temperature to 375 degrees.
Prepare topping: Mix the sugar, cinnamon and allspice in a small bowl.
When apple fixture is close to room temperature assemble the pie.
Stack the phyllo sheets and use a sharp knife to cut six circles or rectangles (depending on your baking dish). Cover the stack of phyllo with a damp towel.
Press one piece of phyllo pastry over the apples, brush lightly with melted butter and sprinkle with about two teaspoons of the sugar mixture. Repeat the layering with the remaining sheets of phyllo and sugar mixture, ending with a sprinkling of the sugar mixture.
Bake about 30 minutes until the top is brown. Serve warm.
Special Note:
Prebaking the apples shrinks the volume about half the original volume. This step is necessary in this recipe.
If the pie cools completely the phyllo pastry softens. To reheat, place in a 250 degree oven for about 15 minutes or until it has warmed through and the phyllo will become crisp.
Washington Post Sept 17, 1997
++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++
From: Gail Shipp Date: 02-18-98 (16:50) The Once And Future Legend (1) Cooking
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