Phyllo Apple Pie

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   1 Make Crust: Heat oven to 350 degree F. Lightly coat an 8-3/4-inch foil pie pan with vegetable cooking spray. Set aside.

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   2 Stir water, 1 teaspoon sugar and 1 teaspoon honey in cup. Place 1 sheet of the phyllo on a smooth dry surface; coat lightly with vegetable cooking spray. (Keep remaining phyllo covered with damp towel.) Cover top with another sheet of phyllo and brush lightly with one third of the honey mixture. Repeat process with remaining 3 sheets of phyllo, spraying the third sheet and brushing the fourth lightly with another third of the honey mixture. Lift phyllo stack and gently place into prepared pan, lightly pressing phyllo against bottom and sides. Roll up phyllo edges to rim of pan. Brush bottom and edges of phyllo with remaining honey mixture. Place pie pan on cookie sheet; bake pie shell 10 to 12 minutes or until lightly browned. Transfer to wire rack.

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   3 Make Filling: Meanwhile, combine apples and lemon juice in large bowl. Scrape vanilla seeds from bean with a small knife; discard bean.** Add vanilla seeds to apples, then toss to coat.

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   4 Melt butter in 12-inch nonstick skillet over medium heat. Stir in 1/4 cup sugar; cook 1 minute. Add apple mixture and cook 10 to 15 minutes or just until apples begin to soften, stirring occasionally. Reduce heat to medium-low; cover and cook 3 to 5 minutes or until apples are tender and golden, stirring once.

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   5 Make Honey Cream: Stir sour cream, 1 teaspoon sugar, the milk and 1 teaspoon honey in small bowl. Spoon warm Filling into phyllo shell and serve immediately with Honey Cream. Makes 8 servings.

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   6 *Note: Phyllo dough can be purchased in most large supermarkets.

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   7 **Note: Or place scraped vanilla bean in a jar with granulated sugar to make vanilla sugar

No additional tips available.