6 medium tart apples, peeled and sliced

2 T. lemon juice

1 cup packed brown sugar

2 T. quick cooking tapioca

½ t. cinnamon

2 t. oil

6 sheets phyllo dough

¼ cup graham cracker crumbs

(about 4 squares)

2 t. cinnamon sugar

In a large saucepan, combine apples and lemon juice. Stir in brown sugar, tapioca and cinnamon. Let stand 15 minutes. Cook and stir over low heat until sugar is dissolved and apples are crisp-tender. Cool. Brush oil on both sides of phyllo sheet. Sprinkle lightly with cracker crumbs. Place one sheet of phyllo, crumb side up and evenly centered in a 10-inch pie plate. Do not trim. Place second sheet at a 45-degree angle to the sheet below it. Continue with remaining sheets placing each layer at a 45-degree angle to the bottom sheet. Pour the apple filling into phyllo pastry. Fold alternate points of phyllo over the filling. Brush top with oil. Sprinkle with cinnamon sugar. Bake at 350 F for 30 minutes or until golden brown. Cool on wire rack.

Editor’s note: A sprinkle of powdered sugar atop this dessert made it “picture perfect.”

Recipe courtesy of Charlotte Rymph, Monterey, Indiana