Baklava Apple Phyllo Pie

Ingredients

• 3 pounds Fuji or Gala apples, peeled, cored, and sliced
• 4 oz (114 g) unsalted butter
• 3/4 cup granulated sugar
• 1 cup light brown sugar
• 4 1/2 tablespoons (50 g) cornstarch
• 1 tablespoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup heavy whipping cream
• 1 cup walnuts, finely chopped
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 2–3 tablespoons raisins (optional)
• 1 pound (#4) phyllo dough, thawed and at room temperature
• 1 stick (1/2 cup) unsalted butter, melted
• 1 (10-inch) deep-dish pie pan
• 1/2 cup granulated sugar
• 1/2 cup water
• Peel of 1/2 lemon or orange
• 1/2 teaspoon pure vanilla extract

Instructions

1. 1

   Make the apple filling: Melt the butter in a large skillet over medium heat. Add the apples, granulated and brown sugar, cornstarch, cinnamon, and salt. Cook, stirring often, until the mixture thickens and the apples are fork-tender, about 8–10 minutes. Remove from the heat and stir in the heavy cream. Mix well and set aside to cool completely.(Tip: If the mixture is too thin, whisk 1 tablespoon cornstarch with 2 tablespoons water and cook it in to thicken.)The filling can be made up to 2 weeks ahead and stored in the refrigerator in an airtight container.

2. 2

   Make the nut layer:In a small bowl, combine the walnuts, sugar, cinnamon, and raisins (if using). Set aside.

3. 3

   Assemble the pie: Preheat the oven to 350°F (180°C).

4. 4

   Brush the bottom and sides of a 10-inch deep-dish pie pan with melted butter.Unwrap the phyllo and cover it with a clean towel to prevent drying.Layer about half of the phyllo sheets into the pie pan, brushing each layer generously with melted butter. Let some of the phyllo hang over the sides of the pan.Sprinkle the walnut-cinnamon mixture evenly over the base, then spread the cooled apple filling on top.Continue layering the remaining phyllo sheets, buttering each layer.

5. 5

   For a decorative topping: Scrunch each remaining sheet of phyllo accordion-style and coil it into a rosette. Arrange the rosettes on top of the pie to cover the surface.For a simple top crust:Lay the phyllo sheets flat, brushing each with butter, and gently tuck the excess edges into the pan.

6. 6

   Brush the top generously with butter.

7. 7

   Bake:Place the pie on the center rack and bake for about 1 hour, or until the top is golden and crisp.

8. 8

   Make the syrup:While the pie bakes, combine the sugar, water, and citrus peel in a small saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat, discard the peel, and stir in the vanilla. Let the syrup cool completely.

9. 9

   Finish the pie:As soon as the pie comes out of the oven, slowly pour the cool syrup evenly over the hot pie. Let it rest at room temperature for at least 2 hours before serving to allow the syrup to absorb.

10. 10

    Serve slightly warm or at room temperature with vanilla ice cream or homemade whipped cream.