Gift Wrapped Apple Pie Recipe
Ingredients
| 2 heaping tablespoons raisins | ||
| Orange juice | 1/4 Cup (16 tbs) | |
| 6 cups sliced peeled green apples, such as Pippin or Granny Smith | ||
| Lemon juice | 2 Tablespoon | |
| Light brown sugar | 1/4 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Pinch of ground cloves | ||
| 6 sheets phyllo dough, thawed according to package directions | ||
| Nonstick butter-flavored cooking spray | ||
| Graham | 1/3 Cup (16 tbs) | |
| 2 tablespoons sugar-free apricot fruit spread, warmed | ||
Directions
1. In small bowl soak raisins in orange juice. In large bowl toss apples with lemon juice. In second small bowl mix together sugar, flour, cinnamon, and cloves. Sprinkle over apples. Toss to mix.
2. Preheat oven to 350°. Lay damp clean dish towel on counter; cover with wax paper. Lay phyllo dough sheets on top of wax paper. Then fold towel, wax paper, and phyllo sheets in half like a book. As if reading a book, open "cover" (towel) and "inside cover" (wax paper); coat with cooking spray. Then sprinkle lightly with cracker crumbs. Continue in same manner to middle of "book," coating each with cooking spray, followed by light sprinkling of cracker crumbs. Close "book."Then starting this time from "back cover," repeat previous coating and sprinkling, working toward middle of "book." It is important to work quickly to prevent phyllo from drying out.
3. Coat 10-inch pie plate with cooking spray. Lift 3 phyllo sheets together and lay them across and into pie plate. Lift remaining 3 sheets and lay them at right angles to first 3 sheets. Let them fold and crinkle. Gently ease sheets down into pan, leaving excess hanging over edge.
4. Brush bottom of pie shell with warmed apricot fruit spread. Drain raisins, discarding orange juice. Mix raisins with apples. Pour apple mixture into pie plate. Gently bring up phyllo to cover apples. Center of pie will be open.
5. Bake 1 hour to 1 hour 15 minutes, until apples feel soft when tested with wooden pick and phyllo is golden brown. If phyllo begins to brown too much, tent lightly with aluminum foil.
2. Preheat oven to 350°. Lay damp clean dish towel on counter; cover with wax paper. Lay phyllo dough sheets on top of wax paper. Then fold towel, wax paper, and phyllo sheets in half like a book. As if reading a book, open "cover" (towel) and "inside cover" (wax paper); coat with cooking spray. Then sprinkle lightly with cracker crumbs. Continue in same manner to middle of "book," coating each with cooking spray, followed by light sprinkling of cracker crumbs. Close "book."Then starting this time from "back cover," repeat previous coating and sprinkling, working toward middle of "book." It is important to work quickly to prevent phyllo from drying out.
3. Coat 10-inch pie plate with cooking spray. Lift 3 phyllo sheets together and lay them across and into pie plate. Lift remaining 3 sheets and lay them at right angles to first 3 sheets. Let them fold and crinkle. Gently ease sheets down into pan, leaving excess hanging over edge.
4. Brush bottom of pie shell with warmed apricot fruit spread. Drain raisins, discarding orange juice. Mix raisins with apples. Pour apple mixture into pie plate. Gently bring up phyllo to cover apples. Center of pie will be open.
5. Bake 1 hour to 1 hour 15 minutes, until apples feel soft when tested with wooden pick and phyllo is golden brown. If phyllo begins to brown too much, tent lightly with aluminum foil.
Chef
