Step 1

Preheat the oven to 350° F. Line and grease a 9” cake pan with parchment. Metal cake pans are best for this recipe, but you can also use a ceramic or glass deep dish pie pan, or a 9” springform pan.

Step 2

Make sure that your phyllo dough is fully thawed according to the package instructions. Phyllo dough dries out very quickly, and in order to prevent that, lightly dampen a clean kitchen towel. Unroll the dough, and lie it flat on a clean surface. Cover it with the damp towel to keep it from drying out. Take out one sheet of phyllo dough at a time, and keep the rest covered. Generously brush the sheet of phyllo with the melted butter. Scrunch the dough lengthwise on either side towards the center, so that the buttered phyllo sheet forms a long fan-like ruffle of dough. Starting on one end, loosely spiral the dough into a coil; it will form a rose-like shape. Make sure not to coil the dough too tightly, you want ruffles and height in this pie. Place one spiral of dough into the center of the greased and lined 9” pan.

Step 3

Continue the process and make a total of 9 more spirals of phyllo dough, or 10 in total. If you’re using smaller sheets of phyllo dough, you may need to add a few additional pieces of dough to fill the pan. Arrange the coiled sheets of phyllo into the pan, and make sure not to flatten any of the dough, adjust to fill out the pan as needed. If you have any leftover melted butter, brush it over the top of the phyllo spirals.

Step 4

Cut the apple on either side of the core, then thinly slice the apple into half-moon shapes, about ⅛” thick or less. Gently tuck in slices of apple between ruffles of phyllo dough. Make sure not to press down on the dough, and instead gently nestle in the apple. Use as much apple as desired, about 1 small apple, or half of a medium apple.

Step 5

Bake for 20 minutes, the phyllo dough will start to just slightly brown on top.

Step 6

While it is in the oven prepare the custard. In a bowl, whisk together the eggs, milk, brown sugar, sugar, vanilla, salt, and cinnamon.

Step 7

Once the pie has baked for 20 minutes, pour the custard evenly over the phyllo spirals. Bake for another 25-30 minutes, or until the top is golden brown and puffed up, and the custard has fully set.

Step 8

While the pie is baking with the custard, prepare a honey syrup by combining the honey and water in a small pot. Bring to a boil and simmer for 3-4 minutes, or until a syrup has formed and the mixture has slightly thickened.

Step 9

While the pie is still hot, drizzle the honey syrup over it. Be careful to leave some golden brown ruffles untouched by honey, so that they remain extra crispy. Allow the pie to cool for at least 30 minutes before serving. Pie is best served at room temperature, and can be stored in the fridge for up to 3 days. If storing in the fridge, bring the pie up to room temperature before serving, or reheat for 10-15 minutes, covered, at 350°F.

Step 10

Garnish with powdered sugar or whipped cream if desired.