Butter for pie plate
6 sheets phyllo dough, totally defrosted
1 1/2 tbsp. unsalted butter, melted
3 Granny Smith apples
2 tbsp. freshly squeezed lemon juice
1/4 c. dark brown sugar
2 tbsp. flour
1 tsp. grated lemon zest
1/2 tsp. ground cinnamon
Pinch of freshly grated nutmeg
1 tbsp. brandy or Cognac
2 tbsp. fruit-only apricot jam

Heat oven to 350 degrees. Using a pastry brush, lightly butter a 9" pie plate. Working quickly, since the phyllo dries out very rapidly, center 1 slice of phyllo over the round pie plate and then, working clockwise, place the others so that the sheets create a circle much larger than the plate. Brush with butter and then roll the phyllo up to the rim of the pie plate, forming a raised border around the rim. Brush with butter again and set aside.

Peel, core and thinly slice the apples. Toss immediately with the lemon juice to prevent discoloration; then add the sugar, flour, lemon zest, cinnamon, nutmeg and brandy. Toss to coat evenly, then pack into the pie plate and bake in the center of the oven 50 minutes, brushing the pastry with butter a few times during the cooking process. Bake until the apples are tender and the pastry brown.

While the pie is still hot, heat the jam in a small saucepan and pain it over the top of the pie with a pastry brush. Serve warm or at room temperature; the pie can be prepared up to 6 hours in advance and kept at room temperature. Makes 6 servings.