Layered Apple, Walnut & Cinnamon Pie

This is a recipe for a baked apple, walnut, and cinnamon pie. The top is slightly crispy, and the cinnamon gives the pie an incredible aroma. In this pie recipe, we will use a large amount of grated apples, which are very rich in vitamins. This pie is not just a dessert, but a journey into memories, into our grandparents’ kitchens, where the smell of pie was a sign that a special meal was about to follow.

Apples contain over 80% water, pectin, organic acids, vitamins A, C, B1, B2, B3, B6, B9 and E, calcium, iron, phosphorus, magnesium, iodine and potassium.

• The advantage of this pie is that you don’t need to prepare the dough, because we will use store-bought pie crusts. This way, you save cooking time.
• You can replace the apples with anything else you prefer: jam, marmalade, cottage cheese, etc.

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  Peel the walnuts.
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  Chop the walnuts in a blender.
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  Peel the apples and grate them using a coarse grater.
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  Add the sugar to the grated apples.
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  Add the chopped walnuts.
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  Add the vanilla essence.
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  Add the cinnamon.
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  Stir.
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  Grease the phyllo sheet with oil.
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  Place the apple mixture on the sheet. To make it easier, divide the apple mixture into 4 parts, as you will be using 4 phyllo sheets, and divide the apples evenly among the sheets.
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  Fold the sheet (push both ends of the sheet toward the middle).
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  Place the 4 sheets of apple pie in a baking tray lined with baking paper.
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  Pour the remaining oil over the sheets. Place the tray in an oven preheated to 180 degrees for 40-45 minutes.
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  After removing the pie from the oven, sprinkle with powdered sugar while it is still hot, then cover with a towel and leave for 10-15 minutes. Then you can cut and serve.
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  The apple pie is ready. Enjoy!