Mom'S Apple Pie Revamped

• 1/4 c. chopped roasted hazelnuts
• 1/3 c. bread crumbs
• 1 tbsp sugar
• 2 tbsp butter
• 6 sheets phylo
• 6-8 c. Cortland apples, peeled and sliced
• 1/3 c. Splenda/sugar
• zest of 1 lemon
• Juice of half lemon
• 2 tbsp butter, melted (for phylo)
• sugar for sprinkling on top of pie

1. - In oven safe dish mix apples, Splenda, lemon zest and juice; cover with foil; bake at 350C till apples are tender but not mushy, approx. 30 min
2. - While baking, melt butter, add bread crumbs and sugar, lightly brown the bread crumbs, set aside to cool slightly
3. - Butter or spray sides of 9 inch spring form pan, line with a sheet of phylo, add another in opposite direction, then another, utter the 3rd sheet of phylo.
4. - Repeat with remaining three sheets, butter the top sheet.
5. - Spread crumb mixtureon the bottom of the phylo, sprinkle toasted hazelnuts over crumbs.
6. - Spread apple mixture over crumbs with any liquid that may have formed.
7. - Fold over the overhanging sheets of phylo, periodically brushing with butter.
8. - Top with some sugar and some toasted hazelnuts
9. - Cover with foil and bake at 350F for 30mn, remove foil and continue for 15 min.
10. - Serve at room temp.

hazelnuts, bread crumbs, sugar, butter, phylo, apples, sugar, lemon, butter, sugar

Taken from www.epicurious.com/recipes/member/views/moms-apple-pie-revamped-1221248 (may not work)