Greek Apple Pie

Place walnuts on cookie sheets, toast in moderate 350 degree oven for 10 minutes. Cool slightly, then whirl in container of electric blender until finely chopped. Mix with bread crumbs in small bowl.
Combine apples, raisins, sugar, cinnamon and nutmeg in large bowl, toss to coat apple slices evenly.
Brush bottom of 13x9x2 inch baking pan with melted butter. Fold one phyllo leave in half or to fit bottom of pan, place in bottom of pan, brush lightly with melted butter, sprinkle with a scant tablespoon walnut mixture. Repeat about 6 or 7 times or until half phyllo leaves are used.
Spread apple mixture in pan, top with remaining phyllo leaves, brushing with butter and sprinkling nut mixture between each layer. Brush top leaf with remaining butter.
With a sharp knife or razor blade, make cuts through top 3 or 4 layers to mark pastry, making one cut length wise and five across. Sprinkle with water.
Place in very hot oven (400 degrees) then turn oven temperature to 350 degrees and bake for 50 minutes to 1 hour or until pastry is golden and apples are tender. Remove pan to wire rack, cut all the way through the markings. Pour cooled honeyed apple syrup over. Cool on wire rack.
"Honeyed Apple Syrup"
Combine 1/2 cup apple juice or cider, 1/2 cup sugar and a 3x1 inch strip of lemon rind in small saucepan. Bring to boiling, lower heat, simmer 5 minutes. Remove from heat, stir in 2 to 3 tablespoons honey, cool.