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Autumn Harvest Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Pies & Pastries

12  sheets  commercial phyllo dough dough, 12 x 17" sheets
1/3  c  unsalted butter, melted
3  tb  unsalted butter, at room
3/4  c  granulated sugar
2  tb  apple jack or calvados
4  c  thinly sliced cortland
    apples, cored and peeled

Preheat oven to 375 degrees. Using a pastry brush, lightly brush a sheet of phyllo dough with melted butter. Place in bottom of a 9-inch pie plate, allowing extra dough to hang over the edge. Rotate the pie plate a few degrees, and place another sheet of phyllo on top. Repeat, rotating the pie plate, until you have used 8 sheets of phyllo dough, lightly buttering every other sheet. The sheets of phyllo should overlap around the pie plate, completely covering the edge of the plate. Keep remaining 4 sheets of phyllo covered with plastic wrap or damp towel until ready to use. Place sugar in heavy-bottomed saucepan, and place over medium-high heat. Allow to melt. As a bit of the sugar begins to turn brown, stir continuously until all sugar is a caramel color. Remove from heat immediately, and add the room-temperature butter and Apple Jack or Calvados, stirring constantly. Toss in apples and coat. (The caramelized sugar will be very sticky. Coat apples as best you can.) Working quickly, turn contents of pan into prepared fillo crust. Tuck the overhanging sheets of phyllo over the apples, buttering the sheets as you tuck them in. Butter one of the 4 remaining sheets of phyllo, fold in half, and place on top of apples. Continue, lightly buttering each sheet, until remaining 3 sheets are used. Using scissors, cut the doubled sheets into thin strips, and, using your hands, toss as if tossing pasta on top of the pie. Bake for 25 to 30 minutes. Cool about 30 minutes and serve. This is a deliciously sweet and candylike pie that is best served on the same day it is made and baked. It gets soggy overnight. Recipe from Chef Bill Gormley, New England Culinary Institute, Essex, Vt. By KKBG35A RUTH BURKHAR

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