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1
Preheat oven to 375 degrees.
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2
Using a pastry brush, lightly brush a sheet of phyllo dough with melted butter.
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3
Place in bottom of a 9-inch pie plate, allowing extra dough to hang over the edge.
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4
Rotate the pie plate a few degrees, and place another sheet of phyllo on top.
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5
Repeat, rotating the pie plate, till you have used 8 sheets of phyllo dough, lightly buttering every other sheet.
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6
The sheets of phyllo should overlap around the pie plate, completely covering the edge of the plate.
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7
Keep remaining 4 sheets of phyllo covered with plastic wrap or possibly damp towel till ready to use.
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8
Place sugar in heavy-bottomed saucepan, and place over medium-high heat.
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9
Allow to heat.
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10
As a bit of the sugar begins to turn brown, stir continuously till all sugar is a caramel color.
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11
Remove from heat immediately, and add in the room-temperature butter and Apple Jack or possibly Calvados, stirring constantly.
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12
Toss in apples and coat.
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13
(The caramelized sugar will be very sticky.
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14
Coat apples as best you can.)
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15
Working quickly, turn contents of pan into prepared fillo crust.
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16
Tuck the overhanging sheets of phyllo over the apples, buttering the sheets as you tuck them in.
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17
Butter one of the 4 remaining sheets of phyllo, mix in half, and place on top of apples.
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18
Continue, lightly buttering each sheet, till remaining 3 sheets are used.
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19
Using scissors, cut the doubled sheets into thin strips, and, using your hands, toss as if tossing pasta on top of the pie.
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20
Bake for 25 to 30 min.
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21
Cold about 30 min and serve.
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22
This is a deliciously sweet and candylike pie which is best served on the same day it is made and baked.
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23
It gets soggy overnight.
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24
Vt.
