Phyllo-Topped Apple Pie

• 2 lbs baking apples
• 6 tablespoons sugar
• 1 lemon, zest of
• 1 tablespoon lemon juice (use the lemon you zested)
• 1/2 golden raisin
• 1/2 teaspoon cinnamon
• 4 sheets phyllo pastry, thawed
• 2 tablespoons butter, melted
• powdered sugar, to dust

1. Peel, core and dice apples.
2. Place them in a saucepan with sugar and lemon zest.
3. Drizzle the lemon juice over.
4. Bring to a boil, stirring well and then cook for 5 minutes or until apples are soft.
5. Stir in the golden raisins and cinnamon.
6. Pour mixture into a 5 cup pie dish.
7. Level top with a spoon and let cool.
8. Preheat oven to 350F.
9. Place a pie funnel in the center of the fruit.
10. (alternately, insert several pieces of macaroni or penne pasta.) The function of this is to let the steam that builds up under your crust vent.
11. Brush each sheet of phyllo with melted butter then scrunch up loosely and place over fruit to cover.
12. Bake 20-30 minutes until crust is golden.
13. Dust with powdered sugar and serve with custard or ice cream if desired.

baking apples, sugar, lemon, lemon juice, golden raisin, cinnamon, phyllo pastry, butter, powdered sugar

Taken from www.food.com/recipe/phyllo-topped-apple-pie-73026 (may not work)