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Autumn Harvest Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 12
sheets
commercial phyllo dough dough,
12 x 17" sheets
1/3
c
unsalted butter,
melted
3
tb
unsalted butter,
at room
temperature 3/4
c
granulated sugar 2
tb
apple jack or 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,
until 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 damp towel until ready to use.
Place sugar in heavy-bottomed saucepan, and place over medium-high
heat. Allow to melt. As a bit of the sugar begins to turn brown, stir
continuously until all sugar is a caramel color. Remove from heat
immediately, and add the room-temperature butter and Apple Jack or
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,
fold in half, and place on top of apples. Continue, lightly buttering
each sheet, until 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 minutes. Cool about
30 minutes and serve.
This is a deliciously sweet and candylike pie that is best served on
the same day it is made and baked. It gets soggy overnight.
Recipe from Chef Bill Gormley, New England Culinary Institute, Essex,
Vt.
By KKBG35A RUTH BURKHAR
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