|Nutritional Guidelines (per serving)|
Keep apple pie on the menu with this low-fat galette-style apple phyllo pie. I like to use Granny Smith apples, but there are plenty of other options, such as Braeburn, Pink Lady, and Jonagold.
- 5 Granny Smith apples, peeled, cored, and thinly sliced
- 1/4 cup brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 tbsp. lemon juice
- 1 tbsp. flour
- 1/4 cup honey
- 2 tbsp. warm water
- 6 sheets 9-inch by 14-inch phyllo dough
Preheat oven to 350 F.
Coat a 9-inch pie plate with nonstick cooking spray. Peel, core, and slice apples thinly. Combine apples, sugar, cinnamon, nutmeg, lemon, and flour in a large bowl and set aside.
In a small pitcher or bowl, mix honey with warm water.
Stack six phyllo sheets on a clean surface. Working quickly, brush the top sheet with the honey mixture and lay on the pie plate. Push the dough into the plate, leaving the sides overhanging.
Brush the next sheet and lay on top of the first sheet.
Brush the third layer and lay it so that the sides overhang the opposite side of the plate, making a cross shape. Do the same with the fourth sheet.
Brush the fifth sheet with honey and lay it at an angle to the other sheets, and lay the sixth sheet at the opposite angle to the fifth.
Spoon apple mixture into the pie plate, forming a large mound.
Gather overhanging sides of phyllo sheets up to form a galette-style pie (where some of the fruit remains exposed in the center).
Place in the oven and Bake for 30 to 35 minutes. Serves 6 to 8.
Per Serving: Calories 173, Calories from Fat 9, total Fat 1g (sat 0.3g), Cholesterol 0mg, Sodium 60mg, Carbohydrate 39.9, Fiber 2.5g, Protein 1.1g