Apple Phyllo Pie

Apple phyllo pie
Apple phyllo pie is a low-fat twist on apple pie. Fiona Haynes
  • Total: 60 mins
  • Prep: 25 mins
  • Cook: 35 mins
  • Yield: 1 pie (6 to 8 servings)
Nutritional Guidelines (per serving)
193 Calories
2g Fat
45g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 pie (6 to 8 servings)
Amount per serving
Calories 193
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 197mg 9%
Total Carbohydrate 45g 16%
Dietary Fiber 5g 16%
Protein 2g
Calcium 43mg 3%
*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 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 even Thanksgiving. 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. They will add some protein and crunch to the mixture. For a fancier presentation, sprinkle some powdered 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.


  • 5 Granny Smith apples
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon 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. Preheat oven to 350 F.

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

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

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

  5. Stack sthe 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.

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

  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.

  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.

  9. Spoon apple mixture into the pie plate, forming a large mound.

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

  11. Place in the oven and bake for 30 to 35 minutes.

  12. Serve and enjoy!