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
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.
4. Lift phyllo into cake pan and gently press, letting the ends hang over the rim. Repeat with remaining phyllo, but lay the second stack across the first so the entire pan is draped in pastry. Spoon apples into pan and press down, using the back of the spoon. Fold ends of phyllo toward pan’s center to enclose filling. Lightly brush with melted butter.
5. Working quickly, remove baking sheet from oven and line with baking parchment. Carefully invert pan onto the sheet. Remove from pan, and brush the top of the pie with melted butter. Bake in the preheated oven for 30 to 35 minutes, until golden and crisp. Dust liberally with confectioner’s sugar and serve warm.
Read the original article, “Eat Well, Spend Less: 3 Inexpensive Recipes for the Budget-Conscious.”
Recipes reprinted with permission from Casual Entertaining by Ross Dobson (Ryland Peters and Small, 2009).