Apple Phyllo Pie
Crust:
non-stick cooking spray
2 tsp. water
1 tsp. sugar
1 tsp. honey
5 sheets phyllo dough
Filling:
3 lbs. Golden Delicious apples, peeled, cored and cut into eighths
2 tsp. fresh lemon juice
1/2 vanilla bean, split
3 Tbsp. butter or margarine
1/4 cup sugar
Honey Cream:
1/2 cup fat-free sour cream
1 tsp. sugar
1 tsp. skim milk
1 tsp. honey
Heat oven to 350* F. Lightly coat an 8 3/4-inch foil pie pan with cooking
spray and set aside. Stir water, sugar and honey in a small bowl. Place
I sheet of phyllo on a smooth dry surface; coat lightly with cooking spray.
(Keep remaining phyllo covered with damp towel.) Cover top with another
sheet of phyllo and brush lightly with one third of the honey mixture.
Repeat process with remaining 3 sheets of phyllo, spraying the third sheet
and brushing the fourth lightly with another third honey mixture. Lift
phyllo stack and gently place into prepared pan, lightly pressing dough
against bottom and sides. Roll up dough edges to rim of pan. Brush bottom
and edges of dough with remaining honey mixture. Place pie pan on cookie
sheet; bake pie shell 10 to 12 minutes, until lightly browned. Transfer
to wire rack.
Meanwhile, combine apples and lemon juice in large bowl. Scrape vanilla
seeds from bean with a small knife; discard bean. Add vanilla seeds to
apples, then toss to coat. 3. Melt butter in 12-inch nonstick skillet
over medium heat. Stir in sugar, cook 1 minute. Add apple mixture and
cook 10 to 15 minutes, stirring occasionally, just until apples begin
to soften. Reduce heat to medium-low; cover and cook 3 to 5 minutes, stirring
once, until apples are tender and golden.
Stir sour cream, sugar, milk and honey in small bowl. Spoon warm apple
filling into phyllo shell and serve immediately with Honey Cream
Nutrition Information per Serving:
calories total fat sat fat protein fiber sodium carbs ww points
210 6 3 2 4 113 35 4
This recipe comes from www.3fatchicks.com
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