An Apple Pie for Governor Chris

So far, Nemo (Who names these storms?) hasn't amounted to much around here. Maybe we have 3 inches of light fluffy snow. Expecting snowmageddon, I cooked. Pot roast with vegetables and raised cornbread, and in the afternoon, an apple pie. I love eating pie, but do not love the muss and fuss of making pie dough. Pat and I made several batches of apple pie filling last autumn and put them in the freezer. I remembered a recipe I had seen for an apple pie made with phyllo dough and I had some in the freezer. It comes on rolls of large thin sheets. In Greece it's used to make baklava and in some Eastern European countries it's used to make strudel.

Apple Pie made with phyllo pastry.

To make the pie. Preheat the oven to 400°. Spray some oil, or grease a pie dish. Separate six sheets of phyllo dough.

Melt 2 tbs. of butter and mix it with one egg white which has been well beaten.

Place a sheet of phyllo dough in the pie dish and brush with the egg and butter mixture. Place another sheet cross ways to the first and brush with the mixture. Place three more sheets around the dish brushing them with the mixture. Put the filling in the pie and draw all the ends of the dough over the pie. Place the remaining sheet of the dough over the top of the pie and brush with the mixture.

Place the pie in the oven for 15 minutes and then reduce the heat and bake for another 20 to 30 minutes. Let cool for a bit before you eat it.

I've made a number of recipes from this book and it's well worth getting if you're watching your diet or cutting down on the fats, or maybe your going to run for president and want to lose weight.