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Peach Fillo Crinkle Pie

A delightful dessert blending sweet, juicy peaches with crispy fillo pastry, creating a mouthwatering experience perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package fillo pastry
  • 4 cups fresh peaches, sliced Can substitute with canned peaches if fresh are not available.
  • 1/2 cup granulated sugar Can be substituted with honey.
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 1/4 cup butter, melted
  • Powdered sugar for dusting For serving.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, vanilla extract, cinnamon, and lemon juice. Toss gently until the peaches are well-coated. Set aside.
Assembly
  1. Carefully unroll the fillo pastry sheets and cover them with a damp towel to prevent drying out.
  2. Place one sheet on a clean surface and brush it lightly with melted butter. Layer two more sheets, brushing each with butter.
  3. Spoon half of the peach filling into the center of the layered pastry, leaving some space around the edges.
  4. Fold the sides of the fillo over the filling to create a crinkle effect. Brush the top with melted butter. Repeat the process with the remaining sheets and filling.
Baking
  1. Place the assembled pies on a baking sheet lined with parchment paper and bake for 30-35 minutes or until golden brown and crispy.
  2. Remove from the oven and allow to cool for a few minutes before sprinkling with powdered sugar and serving.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.