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Apple Phyllo Pie

User Rating 4 Star Rating (6 Reviews)


Apple Phyllo Pie

Apple Phyllo Pie

Fiona Haynes
Keep apple pie on the menu with this low-fat galette-style apple phyllo pie. I like to use Granny Smith apples, but there are plenty of other options, such as Braeburn, Pink Lady, and Jonagold.

Brushing the sheets of phyllo dough with a mix of honey and warm water rather than melted butter keeps the fat content in check. You could also use butter-flavored cooking spray instead.

Cook Time: 35 minutes

Total Time: 35 minutes


  • 5 Granny Smith Apples, peeled, cored, and thinly sliced
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp flour
  • 1/4 cup honey
  • 2 tbsp warm water
  • 6 sheets 9-inch by 14-inch phyllo dough


Preheat oven to 350 degrees.

Coat a 9-inch pie plate with nonstick cooking spray. Peel, core and slice apples thinly. Combine apples, sugar, cinnamon, nutmeg, lemon and flour in a large bowl and set aside.

In a small pitcher or bowl, mix honey with warm water.

Stack six phyllo sheets on a clean surface. Working quickly, brush the top sheet with the honey mixture and lay on the pie plate. Push the dough into the plate, leaving the sides overhanging.

Brush the next sheet and lay on top of the first sheet.

Brush the third layer and lay it so that the sides overhang the opposite side of the plate, making a cross shape. Do the same with the fourth sheet.

Brush the fifth sheet with honey and lay it at an angle to the other sheets, and lay the sixth sheet at the opposite angle to the fifth.

Spoon apple mixture into the pie plate, forming a large mound.

Gather overhanging sides of phyllo sheets up to form a galette-style pie (where some of the fruit remains exposed in the center).

Place in the oven and Bake for 30-35 minutes.

Serves 6-8

Per Serving: Calories 173, Calories from Fat 9, total Fat 1g (sat 0.3g), Cholesterol 0mg, Sodium 60mg, Carbohydrate 39.9, Fiber 2.5g, Protein 1.1g

User Reviews

Reviews for this section have been closed.

 5 out of 5
A few minor changes, Member NancyM1

I made a few changes which made a big improvement. For the filling, I used 2 Tbsp lemon juice, starch instead of flour, and 1/4 tsp cinnamon (instead of nutmeg), and a pinch of salt. I used a square cake pan instead of a round pie plate because it works better with the shape of the phyllo. Before assembling the pie, I put one sheet of phyllo on the bottom of the pan, folded to fit and pressed flat, and then baked it for four minutes so that there was a firm crust on the bottom. Instead of putting the raw apples in the pie, I cooked the filling halfway in the microwave first, so that it was steamy hot and semisoft going into the pie. This reduced the baking time. I also used spray oil between the sheets of phyllo instead of honey. Everybody loved it.

124 out of 127 people found this helpful.

See all 6 reviews

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