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Add a photoServings: 8
Ingredients
- 12 x (12 x 17") sheets commercial phyllo dough thawed according to package directions
- 1/3 c. unsalted butter melted
- 3 Tbsp. unsalted butter at room temperature
- 3/4 c. granulated sugar
- 2 Tbsp. apple jack or possibly calvados
- 4 c. thinly sliced cortland apples cored and peeled
Directions
- Preheat oven to 375 degrees.
- Using a pastry brush, lightly brush a sheet of phyllo dough with melted butter. Place in bottom of a 9-inch pie plate, allowing extra dough to hang over the edge. Rotate the pie plate a few degrees, and place another sheet of phyllo on top. Repeat, rotating the pie plate, till you have used 8 sheets of phyllo dough, lightly buttering every other sheet. The sheets of phyllo should overlap around the pie plate, completely covering the edge of the plate. Keep remaining 4 sheets of phyllo covered with plastic wrap or possibly damp towel till ready to use.
- Place sugar in heavy-bottomed saucepan, and place over medium-high heat. Allow to heat. As a bit of the sugar begins to turn brown, stir continuously till all sugar is a caramel color. Remove from heat immediately, and add in the room-temperature butter and Apple Jack or possibly Calvados, stirring constantly. Toss in apples and coat. (The caramelized sugar will be very sticky. Coat apples as best you can.)
- Working quickly, turn contents of pan into prepared fillo crust. Tuck the overhanging sheets of phyllo over the apples, buttering the sheets as you tuck them in. Butter one of the 4 remaining sheets of phyllo, mix in half, and place on top of apples. Continue, lightly buttering each sheet, till remaining 3 sheets are used. Using scissors, cut the doubled sheets into thin strips, and, using your hands, toss as if tossing pasta on top of the pie. Bake for 25 to 30 min. Cold about 30 min and serve.
- This is a deliciously sweet and candylike pie which is best served on the same day it is made and baked. It gets soggy overnight.
- Vt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 8 servings | |
| Calories 180 | |
| Calories from Fat 105 | 58% |
| Total Fat 12.0g | 15% |
| Saturated Fat 7.6g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 4mg | 0% |
| Potassium 4mg | 0% |
| Total Carbs 19.17g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 18.95g | 13% |
| Protein 0.15g | 0% |
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