Apple Phyllo Pie

By
Fiona Haynes
Fiona Haynes
Freelance writer and copy editor Fiona Haynes has published more than 100 published recipes focused on low-fat and healthy eating.
Learn about The Spruce Eats' Editorial Process
Updated on 11/8/22
Tested by
Tracy Wilk
Photo of Tracy Wilk
Tested by Tracy Wilk
Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.
Learn about The Spruce Eats' Editorial Process
Apple phyllo pie

The Spruce Eats / Diana Chistruga
Prep: 25 mins
Cook: 35 mins
Total: 60 mins
Servings: 6 to 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
894 Calories
44g Fat
119g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 894
% Daily Value*
Total Fat 44g 57%
Saturated Fat 17g 83%
Cholesterol 0mg 0%
Sodium 723mg 31%
Total Carbohydrate 119g 43%
Dietary Fiber 6g 23%
Total Sugars 24g
Protein 6g
Vitamin C 0mg 2%
Calcium 32mg 2%
Iron 2mg 12%
Potassium 271mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you love apple pie but don't like the fat that's often in a buttery crust, don't worry. Keep apple pie on the menu this year with this galette-style apple phyllo pie. This recipe works well with Granny Smith apples, but there are plenty of other apple options, such as Braeburn, Pink Lady, and Jonagold.

This twist on apple pie is easy enough for a weeknight dessert craving but pretty enough to serve at a dinner party or holiday gathering. And don't worry if there is also apple pie on the Thanksgiving dessert table, this galette is different enough that your diners can enjoy both.

Brushing the sheets of phyllo dough with a mix of honey and warm water rather than melted butter keeps the fat content in check. You could also use butter-flavored cooking spray instead. You'll want to slice the apples very thin and keep them a consistent shape. Another option is to add finely chopped walnuts to the apple mixture, which will add some protein and crunch to the mixture. For a fancier presentation, sprinkle some confectioners' sugar over the top of the galette right before serving. This makes for a party-worthy dessert.

Serve this pie on its own or with vanilla ice cream, frozen yogurt, or whipped cream. If you have any leftovers, it's probably easiest to keep the galette in the pie plate, cover it with plastic wrap, and store it in the fridge for a day or two. Leftovers might end up a bit soggy, but they will still taste good and can be enjoyed cold or warm.

“This easy-to-make open-faced apple pie was a unique way to use up some phyllo dough! Don’t let phyllo dough intimidate you—just be sure to keep it covered and moist and you will get the hang of working with it really quickly.” —Tracy Wilk 

apple phyllo pie/tester image
A Note From Our Recipe Tester

Ingredients

  • Cooking spray

  • 5 Granny Smith apples

  • 1/4 cup brown sugar

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1 tablespoon freshly squeezed lemon juice

  • 1 tablespoon all-purpose flour

  • 1/4 cup honey

  • 2 tablespoons warm water

  • 6 (9 x 14-inch) sheets phyllo dough

Steps to Make It

  1. Gather the ingredients.

    Position a rack in the center of the oven and heat to 350 F.

    Ingredients to make apple phyllo pie

    The Spruce Eats / Diana Chistruga

  2. Coat a 9-inch pie plate with nonstick cooking spray. Peel, core, and slice the apples thinly.

    Thinly sliced apples and a greased pie plate

    The Spruce Eats / Diana Chistruga

  3. Combine the apples, sugar, cinnamon, nutmeg, lemon, and flour in a large bowl and set aside.

    A bowl of apples, sugar, cinnamon, nutmeg, lemon, and flour

    The Spruce Eats / Diana Chistruga

  4. In a small pitcher or bowl, mix the honey with the warm water.

    A bowl with water and honey mixture

    The Spruce Eats / Diana Chistruga

  5. Stack the 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.

    Phyllo dough-lined pie plate with water honey mixture

    The Spruce Eats / Diana Chistruga

  6. Brush the next sheet and lay it on top of the first sheet.

    A pie plate with sheets of phyllo dough

    The Spruce Eats / Diana Chistruga

  7. 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.

    A pie plate lined with overlapping sheets of phyllo

    The Spruce Eats / Diana Chistruga

  8. 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.

    A pie plate lined with sheets of phyllo dough at various positions

    The Spruce Eats / Diana Chistruga

  9. 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).

    Sliced apples in a phyllo-lined pie plate

    The Spruce Eats / Diana Chistruga

  10. Gather overhanging sides of phyllo sheets up to form a galette-style pie (where some of the fruit remains exposed in the center).

    Phyllo dough folded in on the edges of the thinly sliced apple filling

    The Spruce Eats / Diana Chistruga

  11. Bake for 30 to 35 minutes in the pre heated oven. Serve and enjoy.

    A baked apple phyllo pie

    The Spruce Eats / Diana Chistruga

Recipe Variation

  • Sprinkle confectioners' sugar on top of the pie after baking for a festive presentation.
  • Add some finely chopped walnuts into the apple mixture.

How to Store

If there are any leftovers, cover tightly with plastic wrap and store in the refrigerator. Eat within one or two days.

Is there a difference between phyllo dough vs. puff pastry?

Yes, there is a difference. Phyllo dough is low fat, consisting of flour, water, vinegar, and oil, while puff pastry has a lot of butter.

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