Phyllo Chiffon Pie
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
3
ingredients
- 1 1⁄4 lbs rhubarb
- 1 teaspoon pumpkin pie spice
- 1 orange, juice and zest of, finely grated
- 1 tablespoon sugar
- 1 tablespoon butter
- 3 sheets phyllo pastry
directions
- Preheat oven to 400°F.
- Trim the leaves and ends from the rhubarb stalks and chop them into 1 inch pieces. Place them in a bowl.
- Add the pumpkin pie spice, orange rind and juice, and sugar, toss well to coat. Turn the rhubarb into a 4 cup pie pan.
- Melt the butter and brush it over the phyllo sheets. Lift the sheets onto the pie pan, butter side up, and crumple them to form a chiffon effect, covering pie completely.
- Place the dish on a baking sheet and bake for 20 minutes, until golden brown. Reduce heat to 350°F and bake for another 10-15 minutes until rhubarb is tender.
- Serve warm.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!