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Unleavened Recipes

Flaky Apple Pie
(thanks to Ken Swiger)

  • 7 sheets of Fillo dough
  • 20 oz. can of apple pie filling (or make your own)
  • spray-on margarine

The Fillo dough will need to be thawed according to the directions on the package. Thawing make take several hours so keep this is mind when preparing this dish. It is a thin, delicate dough (almost like tissue paper in texture) which is used for pastries and pie shells. You should follow the directions on the box for how to handle it. But before you work with the crust you should get all the pie ingredients ready first. Spray a glass pie dish with margarine. Spread sheet of Fillo dough over dish, carefully tucking it into the bottom of dish. Cut off all but 1” of extra dough all around dish. Spray with margarine. Repeat process 3 more times to build a four layer bottom crust. Add pie filling. Lay a sheet of dough over the filling, trimming to diameter of pan. Spray with margarine. Repeat process 2 more times to build a three layer top crust. Fold overlapping bottom crust edges over top crust all around. Spray with margarine one last time. Bake in 350 degree oven for 15 to 20 minutes or until crust is browned.


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