Deep Dish Dutch Apple Pie with Filo Dough Crust

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

chef willie

Master of the Pit
Original poster
OTBS Member
Dec 31, 2010
3,201
376
Willamette Valley, Oregon
I've had a box of Filo Dough in the freezer for some time and wanted it gone before burn set in. I had heard of this method but never did it so off we went. I did about 6 layers of Filo in the deep dish and trimmed off the edges. I also cheated and used canned apples to speed up the process. All in all an excellent way to use up that left over Filo dough.


raw everything


streusel topping


after 35 minutes


added topping


after another 15 minutes.....oh yeah


Filling:
6      large apples, peeled and sliced (McIntosh, Granny Smith) need 6 cups
1 2/3 cups sour cream
1       cup sugar
1       large egg
1/3   cup all purpose flour
2      tsp vanilla extract
1      tsp salt

Streusel:
1    cup chopped walnuts
½   cup all purpose flour
1    stick softened butter
1/3 cup each of sugar and packed brown sugar
1    tbl cinnamon

Combine all filling ingredients in a large bowl. Combine all streusel ingredients together in another bowl until crumbly. Add the filling. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 35 minutes more. Remove pie from oven, mash filling down lightly with fork. Sprinkle streusel over the top and bake for 15 minutes more. Let the pie cool completely on a rack.
 
Willie...... nice use of the dough.... was the crust multi layer flaky... sure looks good to me........

Dave
 
That looks very, very good with the streusel topping! Was the 6 layers of filo enough?  I'm gonna hang around & hope for a sliced pic! 
32.gif
 
 
Willie...... nice use of the dough.... was the crust multi layer flaky... sure looks good to me........

Dave
 Dave.....outside edges stayed nice and crispy....inside layers with the filing on top was more like regular pie dough
 
That looks very, very good with the streusel topping! Was the 6 layers of filo enough?  I'm gonna hang around & hope for a sliced pic! 
32.gif
 
Yes, 6 layers seemed plenty...but, see no reason why more wouldn't work either
Looks great Willie! My wife won't let frozen dough in the house! Thank goodness she makes a great pie crust!
Lucky man Case.....however, nobody makes Filo dough anymore that I know of...lol....
 
That looks really good Chef, so would the filling be considered more of a French apple pie, in a custard?

For years I used Pillsbury for my crusts, My Mom made great crusts. Then I showed her Pillsbury and she quit making her own..... My bad!

Great idea Chef. Whenever I have some philo, I make Pot-Pies.
 
HI Foam.....something about that sour cream in there gives it a unique taste. Pot pies are delish....my sister told that's what she does with leftover Filo.....must try that as well. Regards....Willie
 
Thanks A Lot, Willie!!!!
th_crybaby2.gif


You had to get even, didn't you!! 
icon_rolleyes.gif


I think I just put on 8 1/2 pounds just gazing at that Pie!!! 
a36.gif


Bear
 
Thanks A Lot, Willie!!!!
th_crybaby2.gif






You had to get even, didn't you!! 
icon_rolleyes.gif






I think I just put on 8 1/2 pounds just gazing at that Pie!!! 
a36.gif








Bear

LOL.....glad to help ya out there. And I harbor no ill will towards Mrs. Bear after you posted that magnificent raspberry cream pie recipe of hers that was delicious and disappeared very quick. Hmmm, thinking of that pie makes me want another......Willie
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky