I used phyllo dough for the pie crust in this recipe for a few different reasons. For one thing, the phyllo dough is one of the closer crusts to that which they use in a Toaster Strudel; being as it’s soft on the inside and very crisp and flakey on the outside. Another reason though? It saves a lot of calories when compared to traditional crusts!

For the pie filling, I used the base of my Skinny Strawberry Pop-Tart Cobbler. Though I made a little bit less of the filling than I used in the cobbler, and added in a lot more thickener. Cobbler is meant to be loose and messy, but not pie.

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