This is another delicious and super quick, Greek-inspired apple pie - it's called Soufra. It can be made with any fruits, or without, just with vanilla custard (actually that's the original recipe, I added the apples myself). I'm definitely going to try the salty version, it must be good.
We liked it best when it was warm or reheated in the oven or microwave. The custard is the perfect match for the apples and the fine fillo layers. It's tender, aromatic, delicious!
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First of all, line with parchment a deep baking pan, 20x30cm. Cover both the base and the sides with one piece.
The custard is runny and the baking paper will hold it in place, it won't run, it won't stick to the tin etc.
Melt the butter on the stove or in the microwave, grease a pie sheet with it.
Place another sheet on top, spread it with melted butter.
Then squeeze the ends with your fingers, folding the sheet into a fan.
Arrange these buttered and folded sheets one next to the other in the baking pan prepared at step one.
If they don't fit lengthwise, cut as much as you need from each sheet and arrange in the pan.
Insert also the scraps between the sheets.
Wash and core the apples. Cut into thin, half-moon slices.
Place the apple slices between the folds of the fillo sheets.
You can use more or less apples, as you like. Also, you can put other seasonal fruits but, in my opinion, apples go best with vanilla custard.
Place the pan in the preheated oven to 200 degrees C for 15-20 minutes, until the sheets start to brown.
Meanwhile, combine 4 eggs with 200g of sugar and vanilla essence in a bowl.
Pour over the milk, beat again until the mixture is smooth.
When the fillo sheets have browned a little in the oven, remove the pan and pour over the vanilla custard. Place back in the oven for another 25 minutes, or until the pie has browned evenly.
When it's done, allow the pie to cool, at least 1-2 hours before serving.
Now you can portion and serve. This Greek apple pie is especially tender and tasty when it's warm or reheated, but also when it's cold.
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