Best 2 Layered Apple Pie With Phyllo Crust Recipes

Indulge in the delightful symphony of flavors and textures with our layered apple pie, a culinary masterpiece that elevates the classic dessert to new heights. This extraordinary pie features not just one, but two distinct crusts, each crafted with precision and expertise. The phyllo crust, with its delicate, flaky layers, provides a crispy and ethereal base for the pie, while the traditional pie crust adds a touch of rustic charm and a buttery flavor that complements the sweet and tangy apple filling. Inside, the tender and juicy apple slices are carefully arranged in layers, creating a vibrant mosaic of flavors. Each bite offers a perfect balance of sweetness, tartness, and a hint of spice, enhanced by the aromatic notes of cinnamon and nutmeg. Whether you're a seasoned baker or just starting your culinary journey, this layered apple pie with phyllo crust is sure to impress and delight your taste buds. Embark on this culinary adventure and create a dessert that will leave a lasting impression on your family and friends.

Here are our top 2 tried and tested recipes!

APPLE PHYLLO PIE

Apple Phyllo Pie image

Apple phyllo pie is a great low-fat alternative to regular apple pie. Crisp, flaky, and delicious, this goes well with light ice cream or frozen yogurt.

Provided by Fiona Haynes

Categories Dessert Snack Pie

Time 1h

Number Of Ingredients 9

Ingredients

5 Granny Smith apples
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemon juice
1 tablespoon flour
1/4 cup honey
2 tablespoons warm water
6 (9 x 14-inch) sheets phyllo dough

Steps:

Place in the oven and bake for 30 to 35 minutes.

Nutrition Facts : Calories 894 kcal, Carbohydrate 119 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 17 g, Sodium 723 mg, Sugar 24 g, Fat 44 g, ServingSize 1 pie (6 to 8 servings), UnsaturatedFat 0 g

LAYERED APPLE PIE WITH PHYLLO CRUST

Layered Apple Pie With Phyllo Crust image

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

Ingredients

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

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.

Tips:

Use ripe apples for the best flavor. Granny Smith, Honeycrisp, and Braeburn are all good choices.
Peel and slice the apples thinly so they cook evenly.
Don't overcrowd the pan when cooking the apples. They should be in a single layer so they can brown properly.
Add a little bit of lemon juice or vinegar to the apples to prevent them from browning.
Use a variety of spices to flavor the apples. Cinnamon, nutmeg, and ginger are all classic choices.
Be careful not to overcook the apples. They should be tender but still hold their shape.
Let the apple filling cool completely before assembling the pie. This will help to prevent the phyllo dough from becoming soggy.
Brush the phyllo dough with melted butter before baking. This will help it to brown and become crispy.
Bake the pie until the phyllo dough is golden brown and the filling is bubbly.

Conclusion:

This layered apple pie with phyllo crust is a delicious and easy-to-make dessert. The combination of sweet apples, crispy phyllo dough, and warm spices is sure to please everyone at your table. Whether you're serving it for a special occasion or just a weeknight treat, this pie is sure to be a hit.