Apple Rum Raisin Pie in Phyllo
Ingredients
- 4 sheets thawed phyllo pastry
- 3 tbsp (45 mL) vanilla wafer crumbs (or dry bread crumbs mixed with 1 tbsp (15 mL) sugar)
- 1/3 cup (75 mL) butter, melted
- 5 medium apples, peeled and sliced
- 1/2 cup (125 mL) raisins
- 2 tbsp (30 mL) lemon juice
- 3 tbsp (45 mL) amber or dark rum
- 1/2 cup (125 mL) granulated sugar
- 1 tbsp (15 mL) all-purpose flour
- 1/2 tsp (2 mL) ground cinnamon
- 1/4 tsp (1 mL) ground allspice
- granulated sugar
Preparation
Lightly grease large baking sheet or 9inch (23 cm) pie plate. Place one sheet of phyllo, in centre; brush lightly with melted butter and sprinkle with one-third of the crumbs. Top with second sheet at right angles to the first; brush with butter and sprinkle with crumbs. Top with third sheet, centering it between first two; repeat butter and crumbs. Top with fourth sheet at right angles to the third; brush with butter.
In large bowl, mix together apples, raisins, lemon juice and rum. Stir together sugar, flour, cinnamon and allspice; stir into apple mixture.
Spoon filling in centre of phyllo, spreading to 9-inch (23 cm) diameter. Fold phyllo towards centre to completely enclose filling. Brush top with remaining butter, sprinkle with a little sugar.
Bake in 375F (190C) oven for 45 to 50 minutes or until apples are tender and phyllo is golden. Serve warm.
Makes 6 servings.
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