Apple-Pineapple Strudel Pie
Submitted by Rdhd3883
Crispy phyllo strudel filled with spiced apples and sweet pineapple, naturally sweetened with honey. This easy apple-pineapple dessert is lighter than traditional pie.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minPhyllo pastry brings all the flaky drama without the heavy crust. Layers of paper-thin sheets get brushed with butter and line a simple pan, creating a crispy nest for the fruit filling.
Apples mingle with crushed pineapple and apple pie spice, naturally sweetened with honey and just a touch of cornstarch to thicken the juices.
The torn phyllo pieces on top crisp up golden and shattery in a hot oven, giving you all the satisfaction of strudel with way less fuss.
Pro Tips
- Keep phyllo sheets covered with a damp towel while working to prevent drying
- Don’t worry about perfect layers; torn pieces create rustic charm
- Apple pie spice can be replaced with cinnamon, nutmeg, and a pinch of cloves
- Serve warm with vanilla ice cream or whipped cream
Ingredients
Directions
With cooking spray, spray until slick the bottom of a nonstick 9inch round or square cake pan or pie pan.
Line it with torn pieces of phyllow pastry, reserving two-thirds of the pastry for the top crust.
Stir together remaining ingredients, except butter, and spoon into the pan.
Cover the apple mixture with 2 layers of phyllo pastry, torn in pieces to fit.
Brush each layer lightly with melted butter.
Tuck the edges of the pastry into the pan.
Bake uncovered, in a preheated 400 oven, 20 to 30 minutes, until pastry is flaky.
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