Scrunchy Apple Pie
Indulge in the delightful crunch of Scrunchy Apple Pie, a modern twist on the classic dessert that combines tender spiced apples with layers of golden, flaky phyllo dough. Perfectly spiced with ground cinnamon and nutmeg, and lightly sweetened with a blend of granulated and brown sugars, the filling features tart Granny Smith apples tossed with a hint of vanilla and lemon juice for vibrant flavor. The standout feature of this pie is its rustic texture, achieved by scrunching buttery phyllo layers into an irresistibly crisp crust. Quick to prepare and baked to perfection in under an hour, this dessert is ideal for impressing guests at holiday gatherings or treating yourself to a cozy night in. Finish it off with a dusting of powdered sugar and serve warm with vanilla ice cream or whipped cream for an unforgettable treat. Perfect for searches like "easy apple pie recipe," "phyllo dough apple dessert," or "crispy apple pie," this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 12 sheets Phyllo dough
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 6 medium Apples (such as Granny Smith)
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1 teaspoon Vanilla extract
- 0.25 cup Brown sugar
- 2 tablespoons Lemon juice
- 2 tablespoons All-purpose flour
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish and set aside.
Peel, core, and thinly slice the apples into even pieces, about 1/4-inch thick. Place them in a large mixing bowl.
Add the lemon juice, granulated sugar, brown sugar, ground cinnamon, nutmeg, vanilla extract, and all-purpose flour to the bowl with the apples. Toss until the apples are evenly coated. Set aside to let the flavors meld.
Melt the unsalted butter in a small saucepan over low heat, or microwave it in 20-second intervals until completely melted. Set aside.
Lay one sheet of phyllo dough on a clean, flat surface. Brush lightly with melted butter, then place another sheet on top and brush it with butter. Repeat until you have a stack of four buttered phyllo sheets.
Carefully transfer the buttered phyllo stack into the prepared pie dish, allowing the edges to hang over the sides. Scrunch the dough slightly for texture.
Repeat this process with the remaining phyllo sheets, working in stacks of four. Rotate each layer slightly to evenly cover the pie dish.
Spoon the prepared apple filling into the phyllo-lined pie dish, spreading it out evenly.
Fold the overhanging phyllo dough edges over the filling, scrunching as you go to create a rustic, textured pattern.
Brush the top of the phyllo dough lightly with more melted butter.
Bake the pie in the preheated oven for 40-45 minutes, or until the phyllo dough is golden brown and crisp, and the apple filling is bubbly.
Remove the pie from the oven and let it cool for at least 20 minutes before serving.
Optionally, dust the top of the pie with powdered sugar for an extra touch of sweetness before serving.
Serve the scrunchy apple pie warm with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
2731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 447.7 g | 163% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 260.1 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1458 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
