How To make Apple Pineapple Strudel Pie

2 Sheets phyllo pastry; thawed
3 Apples; thinly sliced
-peeled, cored 8 oz Juice-packed crushed pineapp
-undrained 1 tb Cornstarch
2 ts Apple-pie spice
1 ts Vanilla extract
3 tb Honey
2 ts Butter; melted
With cooking spray, spray until slick the bottom of a nonstick 9inch round or square cake pan or pie pan. Line it with torn pieces of phyllow pastry, reserving two-thirds of the pastry for the top crust. Stir together remaining ingredients, except butter, and spoon into the pan. Cover the apple mixture with 2 layers of phyllo pastry, torn in pieces to fit. Brush each layer lightly with melted butter. Tuck the edges of the pastry into the pan. Bake uncovered, in a preheated 400 oven, 20 to 30 minutes, until pastry is flaky. {125 calories per serving} WITH SUGAR SUBSTITTUE: Omit honey. After spooning half the apple mixture into the pan, sprinkle with granulated sugar substitute to equal 3 tablespoons sugar. Add remaining apple mixture. Proceed as directed. {95 calories per serving} SOURCE: Slim Gourmet Sweets & Treats (pg. 68-69) -----