Apple Phyllo Pie

We replaced the regular pie pastry in this recipe so that you could whip up this scrumptious fall classic in half the time using a delicate phyllo crust.

Yield: Serves 8

Apple Phyllo Pie


  • 6 cups sliced peeled Golden Delicious apples
  • 1/4 cup apple juice or water
  • 1/3 cup granulated sugar
  • 1/4 cup packed golden brown sugar
  • 2 tbsp all-purpose flour
  • 2 tbsp fresh lemon juice
  • 1/2 tsp cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1/4 tsp ground ginger
  • 5 sheets phyllo pastry
  • 1/4 cup salted butter, melted
  • 1 tbsp granulated sugar


  1. To prepare filling, combine apples, apple juice, sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and ginger in a medium nonreactive saucepan. Bring to a boil. Reduce heat; cover and simmer, stirring frequently, until apples are tender and mixture is thickened, about 15 – 20 minutes. Spoon filling into a greased 9 inch glass pie pan. Cool to lukewarm.
  2. Meanwhile, preheat oven to 400°F.
  3. Brush 1 sheet of phyllo pastry with some of the melted butter. Sprinkle lightly with some of remaining 1 tbsp sugar. Place pastry over filling. Brush another piece of phyllo pastry with melted butter and sprinkle with sugar. Lay pastry crosswise over first sheet. Repeat procedure with remaining sheets of phyllo pastry, melted butter and sugar.
  4. Gather edges of pastry together and gently crumple to make a ruffled edge. Brush ruffle with any remaining butter. Cut several slits in pastry to allow steam to escape. Bake until golden brown, about 15 minutes. Serve warm or at room temperature.
Nutritional analysis per serving:


210 calories, 6.7 g fat, 1.4 g protein, 36.8 g carbohydrate, 2.4 g fibre, 108 mg sodium