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Phyllo Streudel Pie
12 sheets filo dough
1/2 cup unsalted butter, melted
8-10 medium apples, peeled and aliced
2/3 cup sugar
2 tablespoons lemon juice
1 tablespoon cinnamon
2 tablespoons flour
Preheat oven to 375 F. Butter a 9-inch pie pan.
Lay one sheet of filo on top of pie pan and press into pan allowing sides to drape over edges. Brush dough with butter. Repeat with another 5 sheets. Toss apples with sugar, lemon, raisins, cinnamon and flour. Spoon apples into pie shell pressing firmly. Fold in overlapped ends of filo onto apples.
Brush one sheet of filo with melted butter and lay (buttered side up) on top of apples. Repeat with a second sheet. Fold in overlap on apples. Cut remaining sheets of filo into circles the size of the pie plate. Brush each with butter and gently place on top of apples. Brush entire top of pie with melted butter. Make vents in pastry to allow steam to escape.
Bake for 10 mintes at 375 F the reduce oven heat to 350 F and bake until pastry browns and filling bubbles, about 40 - 50 minutes.
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