Easy Phyllo Dough Apple Pie with Walnuts and Raisins
I often prepare this phyllo dough apple pie for my family. It is so delicious and easy to make. If you have a food processor the grating of the apples takes less than a minute. For the traditional apple pie, you have to prepare a dough and chill it in the refrigerator. For my recipe, I use a packaged phyllo dough as a crust. The delicious filling contains apples, sugar, walnuts, raisins and cinnamon. Who doesn’t love this combination?
All you have to do is spread some of the yummy filling on two sheets of phyllo dough and make a roll. Then form the roll into a spiral. Once you are out of filling bake the dessert and dust it with powdered sugar. If you have the patience to wait cool it off before serving. I don’t have that will power and eat half of it while it is still warm.
Why should you make the phyllo dough apple pie
This is honestly one of my favorite desserts. Every bite is full of flavors and textures. I love the taste of apple combined with walnuts and cinnamon. The baked phyllo dough and the walnuts are so crunchy, and the apple filling is soft. I’m telling you this dessert is simply irresistible.
This dessert is low on sugar. It contains only a half of cup of unrefined sugar for the whole dessert and about a tablespoon of powdered sugar on top. I used coconut sugar for the filling of the pie because I love its caramel taste. In my opinion the sugar is just enough to compliment the natural sweetness of the apples and raisins.
This recipe is vegan, dairy free and heart healthy. Most phyllo dough on the market is vegan and dairy free. Just make sure to read the ingredient list before you purchase it.
Helpful tips about making the Apple Pie
You can use any apples to prepare this pie. I recommend choosing some of the sweet varieties like Fuji, Gala or Honeycrisp. A green apple will be too sour, and you will need to add more sugar to the filling.
You can taste the filling before baking and see how you like it. If it is not sweet enough add more sugar.
Apples are watery, but I don’t squeeze out the liquid. If there is water in the bowl with the apple mixture, I just drain it before I add it to the phyllo dough.
Where to find Phyllo Dough?
I usually buy phyllo dough at big grocery or international stores. You can find it in the freezer section right next to puff pastry or pie crusts.
The phyllo dough is going to tear a little as you roll it but don’t worry about that. Just try to work quickly because the wetter it gets the easier it will tear. Even if you end up with a lot of tears you are still going to have the perfect tasting dessert.
Easy Phyllo Dough Apple Pie with Walnuts and Raisins
Equipment
- Food processor or cheese grater
Ingredients
- 2 lbs apples I prefer sweet (Gala, Fuji or Honeycrisp)
- ½ cup coconut sugar white or brown sugar works too
- ½ cup raw walnuts/pecans shells removed
- ¼ cup raisins no sugar added
- 2 tsp cinnamon
- 1 pack phyllo dough
- 1 Tbsp cooking oil I used sunflower oil
- nonstick cooking spray
Instructions
- Preheat the oven to 380F. Line 10 inch round pan with parchment paper or spray with nonstick spray. Put two sheets of phyllo dough on the bottom of the round pan.
- Wash the apples and remove the seeds and stems. Use the grating attachment of a food processor to grate all the apples. You can also use a box grater.
- In a deep bowl add the grated apples, sugar, walnuts, raisins, cinnamon and oil. Stir to combine.
- Place the phyllo dough sheets on a flat surface with the long end towards you. Scoop some of the apple mixture with a spoon and spread it at the end of the long end of the phyllo dough sheet. Take two sheets of the phyllo dough and roll them around the apple mixture forming a thin roll. Then form a spiral. Don't worry if the dough brakes.
- Repeat the same steps until you are out of filling or phyllo dough. Place the next roll right where the first one ends and wrap around it.
- Bake the pie for 40-45 minutes or until it is golden brown.
- Once it cools off dust it with powdered sugar.
- Store on the countertop for 2-3 days or in the refrigerator for 4-5 days.
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