Phyllo Apple-Pear Pie
- 3 medium Granny Smith apples, peeled, cored and sliced thin
- 3 medium Bosc pears, peeled, cored and sliced thin
- 1/4 c. apple juice
- 1/4 c. light brown sugar
- 1/3 c. granulated sugar
- 2 Tbsp. all-purpose flour
- 2 Tbsp. lemon juice
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- 1/4 tsp. nutmeg
- 5 sheets phyllo pastry, thawed
- 1 Tbsp. trans fat-free spread, melted
- 1 Tbsp. granulated sugar
- cooking spray
- Heat oven to 400u0b0. Place fruit and next 8 ingredients in heavy saucepan. Stir and cook over medium heat 20 minutes or until fruit is tender. Allow to cool slightly. Spoon into 9-inch pie plate sprayed with baking spray. Lay 1 sheet phyllo over filling; brush with melted spread and sprinkle with sugar. Continue with 3 more sheets. Gather edges of phyllo to make a ruffled edge; spray edge with baking spray. Cut slits in top of pastry for steam to escape. Can garnish by cutting shapes out of fifth phyllo sheet. Bake 12 minutes or until golden brown. Makes 8 servings.
apples, thin, apple juice, light brown sugar, sugar, flour, lemon juice, cinnamon, ginger, nutmeg, phyllo pastry, sugar, cooking spray
Taken from www.cookbooks.com/Recipe-Details.aspx?id=17392 (may not work)