Skip to main content
万博官网
Search
Search

Layered Apple Pie With Phyllo Crust

4.5

(18)

Read Reviews Triangle
Apple pie in a pan with thinly sliced apples as the crust.
Photo by Chelsea Kyle, Food Styling by Anna Stockwell

  • Active Time

    45 minutes

  • Total Time

    3 hours, plus cooling

This dramatic apple pie is all about the layers and ruffles. Feel free to make the pie 1 day ahead; store at room temperature.

Ingredients

Makes 1 (9") pie

½ cup (1 stick) unsalted butter, melted, divided
1 cup granulated sugar
¼ cup (packed) dark brown sugar
2½ teaspoons ground cinnamon
10 sheets frozen phyllo pastry, thawed (each about 13x18 inches)
¼ cup fresh lemon juice
2½ pounds Gala apples, preferably small (about 6)

Special equipment:

A 9" pie pan (not deep dish), pastry brush, mandoline

  1. Step 1

    Preheat oven to 325°F. Brush pie pan with about 1 Tbsp. butter.

    Step 2

    Whisk granulated sugar, brown sugar, and cinnamon in a medium bowl.

    Step 3

    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.

    Step 4

    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.

    Step 5

    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).

    Step 6

    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.

Cooks' Note

A mandoline is essential for creating the thin, elegant layers of this pie filling. You may want to serve this pie with a knife and a fork, since the large slices of apples are easier to eat when sliced into.

Sign InorSubscribe
to leave a Rating or Review

How would you rate Layered Apple Pie With Phyllo Crust?

Leave a Review

Reviews (18)

Back to Top Triangle

  • This is the 2nd time I've made this pie..STUNNING..My palette is complete.. I used my cast iron pan this time and it came out perfect!! This recipe is well written, If you follow it, You should have a beautiful outcome!!

    • teree2114290

    • Cottonwood, AZ

    • 4/21/2020

  • This was okay. It looked pretty, but the phyllo crust is too shattered when you cut into it. Also the flavor of the filling is a bit bland. And maybe not enough moisture after the long bake time? It worked well enough in a pinch, when I didn’t feel inclined to make a crust and happened to have some phyllo dough already defrosted, but I don’t think I’d make it again.

    • Anonymous

    • Syracuse, NY

    • 1/7/2019

  • Do you people not know how to read? She says if you slice the apples thinly on a mandolin, the core becomes soft and edible.

    • Anonymous

    • Houston

    • 10/26/2016

  • I really love this apple pie, what a gorgeous presentation, and the taste is outstanding. it was easy to assemble, even for this novice baker, it did put some nutmeg in it and did not peel my apples, nor will I ever again

    • Graceann2345

    • Pennsylvania

    • 10/12/2016

  • Awesome beautiful fancy! Will make again and again!

    • captainlarson

    • Mount hope ontario

    • 1/21/2016

  • This recipe is a keeper. I followed he directions exactly, including the baking time, and it came out perfect. It tastes great, and looks beautiful. My husband loved it. Might add a touch of nutmeg to the apples next time, wouldn't change anything else!

    • nmccurry

    • Philadelphia, PA

    • 12/21/2015

  • Great recipe! The flavor of apples really comes through. I thought apples would be mush after cooking for two hours but it works. I did core and peal the apples. It just didn't seem right to leave in the cores.

    • georgan

    • Felton, CA

    • 11/28/2015

  • This recipe resembles Brown Butter Apple Tart here on epicurious that I find far more visually interesting. The phyllo pastry is a nice change.

    • callierae

    • 11/17/2015

  • This recipe resembles another on epicurious that I find far more visually interesting. m.fonts4kids.com/recipes/food/views/brown-butter-apple-tart-51123090

    • callierae

    • 11/17/2015

  • Can't wait to try this! To joycebg: phyllo and filo are the same thing. However, puff pastry is NOT. Phyllo is a thin sheet, or leaf, of pastry. Puff pastry is multiple layers of dough with butter incorporated interrelated.

    • tgbvmb

    • Old Town, ME

    • 11/15/2015

  • Sounds delicious. Folks, if you want your apples cored and/or peeled, then do it for your pie. You don't have to be rude.

    • jenny_webb

    • Atlanta

    • 11/15/2015

  • Two hours and 15 minutes in a 325 degree oven seems like way too much time. Is there a mistake on this recipe ?

    • kfredri

    • Evanston, Illinois, USA

    • 11/15/2015

  • Something seems off to me about this recipe. Two hours of baking is a long time, even at the low temperature. I have to say, serving the apple cores would be dramatic......but I am not sure my use of the word is the same as the food writer from Epicurious.

    • ruthmary

    • San Mateo, CA

    • 11/15/2015

  • Do you mean filo pastry?

    • JoyceBG

    • 11/15/2015

  • You're kidding, right? Apple cores are nasty? Why would you put apple cores in your pie?

    • lucyrose

    • Cleveland, Oh

    • 11/15/2015

Tags Pie Dessert Fruit Dessert American Apple Fruit Phyllo Dough Nut Free Baking Thanksgiving 万博官网

See Related Recipes and Cooking Tips

Read More
Blueberry Pie
Instead of using only the zest and juice of a lemon in the filling, this blueberry pie recipe calls for half of the whole thing: peel, pith, and all.
Blueberry Crumble Pie
You want to bake a blueberry pie, but you don’t wanna fuss with a lattice crust. We’ve got just the thing for you: blueberrycrumblepie, a fresh option for summer.
Francia Krémes
This dessert of puff pastry layers sandwiched with a thick cream filling is even richer than its French cousin, the Napoleon.
BA’s Best Quiche Lorraine
Call it retro if you want—we say this classic bacon and cheese quiche is timeless.
Spinach Pilaf Pie
Slices of this bright and lemony greens-packed pilaf hold their shape once wrapped in a simple yogurt dough and baked until golden brown.
Blood Orange–Rosemary Olive Oil Cake
In case the blood orange caramel cascading over this cake isn’t tempting enough, the tender crumb is also delicately perfumed with woodsy rosemary sugar.
Chocolate Croissants
This illustrated guide to making pains au chocolat will point you toward patisserie perfection.
Strawberry Galette
This easy strawberry galette recipe requires less fuss than a pie, but has all the same components, down to the burbling fruit filling and tender, flaky crust.