Moroccan Apple Pie

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


| January/February 2010



moroccan apple pie

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

Photo By Povy Kendal Atchison

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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