From Sandi's Recipe File - Apple Rum Raisin Pie in Phyllo

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"Apple Rum Raisin Pie in Phyllo"

Recipe Source:
September 2000 Issue
Homemaker's Magazine

Serving Size: Makes 6 servings

Amount Ingredient

4 sheets thawed phyllo pastry

3 tablespoons vanilla wafer crumbs (or dry bread crumbs mixed with 1 tbsp sugar)

1/3 cup butter, melted

5 medium apples, peeled and sliced

1/2 cup raisins

2 tablespoons lemon juice

3 tablespoons amber or dark rum

1/2 cup granulated sugar

1 tablespoon all purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

Granulated sugar

Preparation Instructions:

Lightly grease large baking sheet or 9 inch pie plate. Place one sheet of phyllo in center; brush lightly with melted butter and sprinkle with one third of the crumbs. Top wit second sheet at right angles to the first; brush with butter and sprinkle with crumbs. Top with third sheet, centering it between first tow; 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 center of phyllo, spreading to 9 inch diameter. Fold phyllo towards center to completely enclose filling. Brush top with remaining butter. Sprinkle with a little sugar. Bake in 375 degree oven for 45 to 50 minutes or until apples are tender and phyllo is golden. Serve warm.
Per serving: 330 calories; 2 g protein; 55 g carbohydrates; 3 g fibre; 11 g fat.

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