Two for Tuesdays Day!!
The T4T event is a weekly submission of Real Food creations. My first step is always to Girli Chef's BLOG to see all the submissions and then start hopping to all the others.
Today we're featuring another recipe from Norene Gilletz Rosh Hashana is just around the corner and this one will be on my dessert list. It's really quick, really easy and really really tasty. Nobody will ever know it took almost no time at all to put it together.
2 cups fresh blueberries (or frozen thawed & drained)
3 large baking apples, peeled, cored & sliced
3 Tbsp whole wheat or all-purpose flour
1/3 cup brown or granulated sugar
1 tsp cinnamon
1 Tbsp. lemon juice
2 egg whites *
1/2 egg yolk *
5 sheets phyllo dough
1/4 cup graham crackers or bread crumbs
1 tsp sugar
1. Preheat oven to 375 F. In a bowl, combine berries, apples, flour, sugar, cinnamon and lemon juice. In another bowl, blend egg whites with yolk. Spray a 10" inch quiche dish (I used a springform) with non stick spray. Place a sheet of phyllo dough in dish, letting ends of dough hang over sides. Brush with egg; sprinkle with crumbs. Repeat until you have 4 layers of dough. Overlap each one slightly like the petals of a flower. Ends of pastry will hang over sides of pan. Reserve the last sheet of dough.
2. Spoon filling into pastry. Fold edges of pastry inwards to cover filling completely. Top with last sheet of phyllo dough, tucking ends of dough between dish and ege of pie. Brush top of pie with egg; sprinkle with sugar. Cut several slits in top of pie so steam can escape. Bake at 375 F about 45 minutes, until golden. Fruit should be tender when pie is pierced with a sharp knife. Serve warm. If desired, sprinkle with a light dusting of icing sugar.
** You can substitute melted butter for the egg whites and 1/2 yolk to give it a richer flavour.
Note: It really doesn't matter how you fold in the phyllo dough after the filling is in - it all comes out just fine.
The lower fat version is only 156 calories per serving.