-L AICHINGER (XCCG12C) 4 ts Sugar
1/4 ts Pumpkin/apple pie spice,
-all spice, or cinnamon 4 Sheets phyllo dough
Preheat oven to 425F (If your pie is to bake at 350F ~I’ll explain further in a minute). Spray 9″ pie pan with nonstick cooking spray. Make your pie filling and set aside. To make crust, combine sugar with spice in a cup and set aside. Stack phyllo sheets, then cut in half to make 8 sheets. Cover with tea towl until ready to use. Place one sheet of phyllo on the pie pan spray with nonstick cooking spray and sprinkle with 1/2 tsp of sugar mixture. Repear steps with remaining phyllo sheets, fanning them evenly until the entire pie pan rim is covered. Pour pie filling into shell and trim excess dough. To prevent crust edges from burning, cover loosely with aluminum foil. Bake for 15 minutes at 425F. Then reduce temp to 350F (if this is what your pie recipe calls for) and bake for necessary time (for the pumpkin pie in this recipe you wer suppose to bake the pie for an additional 40 to 50 minutes at 350F and you were suppose to allow pie to cool before
slicing) 39 Cal; Fat. 0.25. Source: Shape Magazine (November ’93)
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