As posted on Dalls Morning News

• Ingredients:
• 8 cups of apples - peeled, cored and sliced 1/2-inch-thick (about 8 large apples)
• 1/4 cup plus 3 tablespoons granulated sugar (divided use)
• 4 tablespoons unsalted butter, melted (divided use)
• 1 teaspoon fresh lemon juice
• 1 1/2 teaspoons ground cinnamon (divided use)
• 6 phyllo pastry sheets, thawed if frozen
  

To prepare filling: Position an oven rack in the middle of the oven. Preheat the oven to 325 F. Put the apples in a 2- to 21/2-quart baking dish. (An 8- or 9-inch square baking dish or a 91/2- to 10-inch pie pan works well.) Mix in 3 tablespoons sugar, 1 tablespoon melted butter and lemon juice. Bake, uncovered, for 20 minutes, stirring once. Stir in 1/2 teaspoon cinnamon. Let cool to lukewarm, about 30 minutes.

To prepare pastry topping: Increase the oven temperature to 375 F. Stir together 1/4 cup sugar and 1 teaspoon cinnamon. Stack the phyllo sheets and, using the rim of the baking container as a guide, use a sharp knife or scissors to cut 6 pieces. Discard the scraps. Cover the stack of phyllo with a clean, damp dish towel.

Press 1 piece of phyllo pastry gently over the apples. Brush lightly with melted butter; sprinkle evenly with about 2 teaspoons cinnamon-sugar. Repeat the layering with the remaining sheets of phyllo, ending with remaining 3 tablespoons of melted butter and a sprinkling of cinnamon-sugar.

Bake about 30 minutes, until the pastry topping is light brown. Cut through the pastry topping with a knife, then use a large spoon to serve the warm pie. Shallow bowls make nice serving dishes, and vanilla ice cream is a good accompaniment. This pie is best served warm the day it is baked. Makes 6 servings.

PER SERVING: Cal 272 (30% fat) Fat 9 g (5 g sat) Fiber 3.5 g Chol 21 mg Sodium 93 mg Carb 47 g Calcium 13 mg

SOURCE: Adapted from Fearless Baking