20-Min Crispy Apple Pie Skillet
Buttery phyllo sheets layered with cinnamon apples and baked until golden—a 15-minute take on Polish szarlotka that skips the lattice. Serve warm with a scoop of vanilla ice cream.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 3g
Ingredients
- 6 sheets phyllo dough, thawed
- 4 tbsp butter, melted
- 4 medium apples, peeled and sliced thin
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
Instructions
- 1
Toss apple slices with sugar, cinnamon, and lemon juice in a bowl until coated.
- 2
Brush a 10-inch skillet with melted butter, then layer 3 phyllo sheets, brushing each with butter as you go.
- 3
Spread apple mixture evenly over the phyllo base, then top with remaining 3 sheets, brushing each with butter.
- 4
Score the top phyllo into 4 wedges with a knife, cutting partway through without cutting to the bottom.
- 5
Bake at 400°F until the phyllo is golden brown and crispy, about 12 minutes.
- 6
Cool for 2 minutes, then slide onto a cutting board and cut along the score lines. Serve warm.
Tools you’ll need
- 10-inch cast iron or non-stick skillet
- medium mixing bowl
- sharp knife
- pastry brush
- oven
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