Apple Pie in Phyllo Pastry

Apple Pie in Phyllo Pastry
This is a different pie. Simple, delicious, crunchy on golden brown crust.
With a light flavor, without a lot of sugar to enjoy apples, the autumn predominantly fruits, in another version of apple pie.
Try it!
work: 30′ time: 1h:15′ easy:
Apple Pie in Phyllo Pastry

Ingredients (~8 servings)

  • 4 apples, golden
  • 2 pears
  • 70g (2.5 oz) dried cranberies, optional
  • 1 lemon
  • 50ml (1.7 floz) cognac
  • 70g (2.5 oz) butter or margarine, melted
  • 4 sheets pastry
  • 80g (2.8 oz) sugar
  • 2 tbsp corn flour
Soak the cranmberies in brandy, as long as you prepare the apples.
Wash, peel and cut the apples and pears into bite-size.
Put in large bowl and sprinkle with the juice and zest of lemon. Sprinkle with the corn flour and a tablespoon of sugar.
Add cranmberies with brandy to the apples.
In workbench spread the pastry sheets. With a brush grease a sliding form Ø22 cm. Grease the first sheet and place lightly at the base of the form, so as to protrude the edges.
Sprinkle the sheet with a teaspoon of sugar.
Repeat the same with the second sheet which you will put in cross with the first.
Continue this way until you finish all 4 sheets.
Fill the form with the apple mixture.
We turn the edges, which are excess, to cover up the apples.
You butter them one by one and sprinkle with a little sugar at a time. They should look like crumpled paper.
There must be shaded the entire pie.
Finally butter and sprinkle with sugar the whole leaf surface.
Bake in preheated oven at 190°C (375°F, Gas 5) for ~45'.
After the first 20', the pie will be golden brown, cover with foil, and continue baking for another 25'.
Apple Pie in Phyllo Pastry Apple Pie in Phyllo Pastry

Author Zambia Sifaki