Your family will love this dessert. Its fast and easy and a great way to use those apples from the orchard.
| 4 | sheet | of phyllo dough (buttered and sprinkled with cinnamon sugar) |
| 8 | medium size Gala apples | |
| 8 | oz | Stonyfield Organic YoBaby Vanilla Yogurt |
| 1 | pinch | of salt |
| 3⁄4 | tsp | pure vanilla extract |
| 1⁄4 | tsp | ground nutmeg |
| 1⁄4 | tsp | ground ginger |
| 2 1⁄2 | tbsp | ground cinnamon (divided) |
| 6 | tbsp | sweet butter (melted or substitute with almond oil) |
| 1 1⁄2 | tbsp | fresh lemon juice |
| 1 1⁄2 | tbsp | brown sugar (optional) |
| 1⁄4 | tbsp | flour |
| 1⁄2 | c | granulated sugar |
| 1⁄2 | c | apple cider |
| 1⁄2 | c | golden raisins |
Preheat the oven at 375°.
Mix together sugar and 1 tablespoon cinnamon to create cinnamon sugar and set aside.
In a small heavy saucepan, melt butter on low heat.
Brush a 9 inch diameter pie dish with butter.
Using a basting brush, brush gently one sheet of phyllo dough with melted butter and sprinkle with cinnamon sugar.
Add a new sheet of dough on top and repeat steps until all four pieces are stacked.
Using a sharp knife cut dough in half.
Lay one half of prepared dough in pie dish.
Bake phyllo dough for 3-5 minutes until crisp.
Peel and slice the apples thinly and place them in a medium size Dutch oven with lemon juice.
Add all ingredients except for yogurt.
Cook for 10- 15 minutes or until apples are tender.
Remove from heat, add yogurt and mix well.
Pour into pie dish.
Add second half of phyllo dough on top and brush with melted butter and sprinkle with cinnamon sugar.
The top is to look uneven and crumbled.
Place pie in the oven and bake for 3- 5 minutes or until top of pie turns crispy and golden brown.
Serve with Stonyfield Organic Gotta Have Vanilla Ice Cream or Frozen Yogurt.