Ingredients
1/4 c. chopped roasted hazelnuts
1/3 c. bread crumbs
1 tbsp sugar
2 tbsp butter
6 sheets phylo
6-8 c. Cortland apples, peeled and sliced
1/3 c. Splenda/sugar
zest of 1 lemon
Juice of half lemon
2 tbsp butter, melted (for phylo)
sugar for sprinkling on top of pie
Preparation
In oven safe dish mix apples, Splenda, lemon zest and juice; cover with foil; bake at 350C till apples are tender but not mushy, approx. 30 min
While baking, melt butter, add bread crumbs and sugar, lightly brown the bread crumbs, set aside to cool slightly
Butter or spray sides of 9 inch spring form pan, line with a sheet of phylo, add another in opposite direction, then another, utter the 3rd sheet of phylo.
Repeat with remaining three sheets, butter the top sheet.
Spread crumb mixtureon the bottom of the phylo, sprinkle toasted hazelnuts over crumbs.
Spread apple mixture over crumbs with any liquid that may have formed.
Fold over the overhanging sheets of phylo, periodically brushing with butter.
Top with some sugar and some toasted hazelnuts
Cover with foil and bake at 350F for 30mn, remove foil and continue for 15 min.
Serve at room temp.
