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Apple Ruffle Phyllo Pie

RATING: 0/5 REVIEWS: 0 VIEWS: 598
Total Time: 95 MIN Makes: 1 pie
Prep Time: 30 MIN Cook Time: 65 MIN
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Description

With its flaky phyllo swirl topping, this pie is one you can’t quite take your eyes off of.


Ingredients
  • 1 cup and 2 tablespoons sugar, divided
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon, divided
  • 1 large egg
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon cardamom, ground
  • 1 stick unsalted butter, melted
  • 1 roll Athens® Phyllo Dough (9” x 14”), thawed
  • 2 medium Granny Smith Apples, peeled, cored and thinly sliced
  • 2 medium MacIntosh Apples, peeled, cored and thinly sliced

Directions

Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350ºF.

In a small bowl, mix 1 cup sugar, flour and ½ teaspoon cinnamon. In a medium bowl, beat egg, heavy cream and vanilla. Blend sugar mixture into egg mixture. In a separate small bowl, combine 2 tablespoons sugar, ½ teaspoon cinnamon and cardamom and set aside.

Brush a 9” pie pan with melted butter. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place two sheets of phyllo in pie pan, gently pressing down and with excess evenly hanging over either side. Lightly brush with melted butter and sprinkle with a little sugar mixture. Lay 2 more sheets of phyllo across the first two making a plus sign. Lightly brush with butter and sprinkle with sugar mixture. Lay 2 phyllo sheets diagonally across pan, brush with butter and sprinkle with sugar mixture. Lay 2 sheets of phyllo diagonally opposite, brush with butter. The phyllo in the pan should now resemble spokes on a wheel.

Place apple slices on top of phyllo. Pour egg/sugar mixture over apples. Brush excess phyllo hanging over pan with butter, roll and tuck the phyllo to form a pie crust edge. Brush completed edge with butter. Bake for 20 minutes.

While pie is baking, place one sheet of phyllo horizontally on work surface. Drizzle with butter and sprinkle with sugar mixture.  Fold down 1/3 of phyllo and fold up 1/3 of phyllo resulting in a strip about 3” x 11”. Scrunch phyllo up from side to side forming a loose ball about 3” in diameter. Repeat this process with 11 more sheets of phyllo.

Remove pie from oven. Carefully and gently press 8 phyllo “balls” around inside perimeter of pie and remaining 4 in the center. Brush with remaining butter and sprinkle remaining sugar mixture. Bake for additional 45 minutes or until golden. Place on a cooling rack and allow to cool before slicing.


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