(Collaboration) Milopitakia/Greek Style Apple Pie
Autumn and Winter bring forth all of the awesome baked desserts possible. It’s the major time of year with the holidays, the company potlucks, gatherings, and small parties where everyone looks forward to their seasonal favorites on the table. We enjoy the occasional dessert but not if it makes your teeth scream due to how painfully sweet typical desserts can be! I have ventured into my own version of Milopitakia: Greek Apple Pie. There are many ways of making this and every family will have their own favorite version of this. For us, I created my own version that uses absolutely NO additional sugar and it is paired with this delicious Cranberry Spice Sauce from The Big Dog Sauce Company of New Hampshire. This perfectly balanced bottle of sweet, savory, and tart, when combined with just a few simple ingredients with fresh diced apple, you can enjoy this beautiful baked phyllo-packed dessert!
In order to make this recipe, you will need to make a purchase of the Cranberry Spice Sauce used. So, please visit www.bigdogsauce.com to order. If you reside in New England, it might already be at your favorite store, so check out their store list online! This recipe yields 10 large folded phyllo apple pies. It is written in a way that you can easily divide the recipe in half.
1 box Phyllo dough, thawed 12 Gala Apples, washed, cored, small diced 3 TB Butter 1 Stick of Butter, melted
SAUCE BASE: ½ Bottle – Big Dog Sauce Company’s Cranberry Spice Sauce 1 Orange, zest and juice 4oz Apple Cider ½ tsp Cinnamon powder ½ tsp Ginger powder ½ tsp Allspice powder Mint, dried, optional
SLURRY: 3 TB Apple Cider 3 TB Cornstarch 1.) Preheat the oven to 375°F/190°C and line two sheet pans with parchment paper – set aside. 2.) Grab a big bowl and next your colander in it – set aside. 3.) Add your sauce base ingredients into a bowl and mix well – set bowl aside 4.) Begin prepping your apples by washing first and pat to dry. Peeling them is up to you but it is not necessary. Either with an apple corer or with a knife, begin dicing your apples after removing the core. As you finish dicing one apple, add the diced apple to your sauce bowl. Toss to coat well with a spatula. Remember to thoroughly mix your diced apple to ensure everything gets coated in your sauce base. 5.) In a large sauté pan on medium-high heat, add your butter and melt fully. Grab the coated diced apple with your hands and allow the sauce base/juice to fall back into your bowl. Add your drained diced apple to your sauté pan. Toss in the pan to allow even cooking for approximately 5 minutes. Taste test to determine if you would like more spices. Continue to toss and cook for another 5 minutes and then remove from the heat. 6.) Empty the contents of your par-cooked apples and the pan juices into your bowl-lined colander. Allow this to drain into the bowl and cool down for handling. Remove the sauce from the bowl to a smaller cup for ease of taking back to the stove into a non-stick pan. 7.) Prepare your apple cider-cornstarch slurry and mix well. Bring this to the stove area. 8.) On medium heat, bring the apple sauce base to a gentle boil in your pan. Once you see this gently boiling after just a couple of minutes, shut off the heat and immediately add your apple-cider slurry. Make sure you are constantly stirring this in your pan. If there is any remaining apple sauce base in your bowl, make sure to add this to your pan and continue to stir. 9.) The diced apples should be drained enough at this point so, pour the diced apples from the colander into the same bowl it was sitting in. Add your hot apple sauce base to your diced apples and stir well to evenly coat. 10.) On a cutting board, unwrap your phyllo dough. With a pair of scissors, cut lengthwise down the middle and pile together. 11.) Take approximately 8oz of your diced apple mixture and place on the first layer of phyllo dough. Begin rolling this in a triangular pattern as this will help start holding the filling in. Move this from the stack. Lightly pan-brush some melted butter on the next layer of phyllo. Gently brush all over. Place the folded apple phyllo pocket onto the next layer. Repeat the folding to secure your filling more. This will take 2-3 phyllo sheets per wrapped “pie”. Once the wrapping is done, gently place on your parchment-lined sheet pan. Repeat the process until you have no more phyllo sheets. 12.) Lightly brush more butter on the top of each phyllo pie and into the oven for at least 30 minutes or until desired browned phyllo is achieved. Oven times may vary.
Serve with some fresh whipped cream. Dust with cinnamon and powdered sugar. Add your leftover apple filling on top. Drizzle on some of Big Dog Sauce Company’s Cranberry Spice Sauce on top.
SUGGESTION: If you have leftover filling, this would be a great way to use in your morning oatmeal or to top off your dish of French vanilla ice-cream!