Moroccan Apple Pie

Pair this quick and easy apple pie recipe with an organic dessert wine.


| January/February 2010


Moroccan Apple Pie  
Serves 8 to 10 

Tart apples sprinkled with cinnamon and sugar are nestled between layers of flaky phyllo pastry in this inexpensive dessert recipe.

6 tart green apples, peeled, cored and thinly sliced
1 teaspoon finely grated lemon peel
2 tablespoons fresh lemon juice
1 vanilla bean
1/2 cup plus 2 tablespoons superfine sugar (divided)
1 teaspoon ground cinnamon
1 teaspoon cornstarch
6 tablespoons unsalted butter, melted and cooled
8 sheets phyllo pastry, thawed if frozen
Confectioner’s sugar, for dusting
Baking parchment

1. Put apples in a nonmetal bowl with lemon zest and juice. Rub vanilla bean between your palms to soften it, then use a sharp knife to split it open lengthwise. Scrape the seeds into bowl with apples. Add half the sugar and toss to coat. Put remaining sugar in a small bowl with cinnamon and mix to combine. Set aside.

2. Put apples in a saucepan with 2 tablespoons water over medium heat. Cover and cook for 10 minutes, stirring occasionally, until apples are soft but not mushy. Transfer apples to a bowl and let cool. When completely cool, stir in cornstarch.

3. Preheat oven to 425 degrees. Put a baking sheet in the oven to heat. Brush a 9-inch springform cake pan with a little melted butter. Lay a phyllo sheet on a clean work surface and lightly brush with melted butter. Sprinkle with cinnamon sugar. Repeat, using 3 more phyllo sheets.





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