Baklava Apple Pie (With Phyllo Pastry)

Ingredients

• 4-5 large granny smith apples (or any other baking apple of choice), 750g (peeled and thinly sliced in half moons )
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch salt
• 1/4 cup cornstarch
• 2 cups walnuts (chopped)
• 4 tablespoons granulated sugar
• 2 teaspoons ground cardamom
• 10-12 sheets phyllo pastry, 9x14 inches (at room temperature)
• 1/2 cup melted butter (unsalted)
• 1/4 cup honey
• 1/4 cup chopped pistachios

Steps

1. 1

   Preheat the oven to 350F.

2. 2

   For the filling: In a large bowl, combine the sliced apples with brown sugar, cinnamon, vanilla and salt. Toss to cover the apples and let them sit for 15 minutes until the apples release their water. After 15 minutes, remove the water released from the apples and add the cornstarch. Toss to combine.

3. 3

   Meanwhile, in a small bowl, mix the chopped walnuts with the granulated sugar and spices. Set aside.

4. 4

   To assemble: Melt the 1/2 cup of butter and brush the bottom and sides of a 9-inch springform pan. Lay 2 sheets of phyllo pastry on the bottom, leaving the sheets hanging over the sides. Brush with butter, then add another 2 sheets. Repeat these steps, rotating the sheets every turn to cover all the sides, and ending with 8 sheets in total placed. Note: visual steps in the blog post above.

5. 5

   Add half of the walnut filling to the bottom of the pan, then all the apples, then the remaining walnut mixture. Even out the apple layer. Fold the overhanging sheets to close the top, brushing with butter as you layer, to bind them.

6. 6

   Brush the remaining 2-4 sheets of phyllo with butter and crinkle and scrunch them up. Place them crinkled over the top to create volume to the top layer.

7. 7

   Bake in the oven for 40 to 50 minutes until golden brown and crispy on top. Once it's out of the oven, drizzle with honey and garnish with pistachio on top while hot, then allow it to cool down for at least an hour before serving.