Sour Cream Apple Pie in Phyllo Image 1
Desserts, Food

Sour Cream Apple Pie in Phyllo

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This Thanksgiving consider making your apple pie in phyllo dough instead of a crust.  The calories and fat content are much lower using phyllo and the pie comes out with a delicately crispy texture — quite enjoyable. You can purchase phyllo dough in any grocer’s freezer but you must first thaw it out in the refrigerator before using. 

Sour Cream Apple Pie in Phyllo Image 2

Pie
1 box phyllo dough, thawed
4 tablespoons butter, melted
6 honeycrisp or grannysmith apples, peeled and diced
1/2 cup brown sugar
1 cup sour cream or greek yogurt
2 eggs
1 teaspoon vanilla extract
2 tablespoon all purpose flour

Topping
1/2 cup brown sugar
1/2 cup rolled oats
1/3 cup all purpose flour
1 tablespoon cinnamon
1 stick butter, cold and diced

To Prepare:
1.  Preheat oven to 350 degrees. Unwrap phyllo dough and remove a layer and brush it lightly with butter.  Place layer in a 9 inch pastry ring or removable bottom tart pan.  Continue to layer dough and brush with butter until you have 5 layers covering the bottom of the pan and overlapping on the sides.
2.  In a mixing bowl, combine apples and brown sugar.  In another small bowl mix together sour cream, eggs, flour and vanilla.  Combine both mixtures together and stir.
3.  Pour apple mixture into phyllo dough and fold edges up around apples mixture.  The dough will not cover the top.
4.  Mix topping ingredients together with your hands or a pastry blender to form a crumbly mixture.   Sprinkle on the top of pie.
5.  Bake for 50 minutes until golden brown.  Let cool completely and serve with vanilla ice cream or whipped cream.  These can be made in a mini version if you have the 5-inch pastry rings.  Enjoy!

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