Place juices and honey in a small bowl. Add cornstarch and cinnamon; blend until the cornstarch dissolves. Combine the rest of the filling ingredients in a large bowl and pour the liquid mixture over; stir well.
Spray a 9-inch pie pan or a tart pan with butter-flavored nonstick spray. Open package of phyllo and set on a clean surface or parchment paper. To keep the phyllo from drying out, cover the stack with a moist towel.
Remove one sheet of phyllo from the stack and drape it over the pan; press evenly into the bottom and lightly spray with the butter-flavored spray. Repeat with three more sheets of phyllo. Set the pan on something to raise it above the counter surface enough to be able to easily trim the pastry to ½-inch wider than the diameter of the pan.
Pour the filling into the pan. For the top crust, stack three sheets of phyllo and cut simultaneously into a circle equal to the inside diameter of the pie or tart pan. Working quickly, cover the filling with one circle, spray and repeat with the remaining two circles of phyllo and spray top. Fold bottom crust edge over the top and pat into place. Bake at 350 degrees F for approximately 30 minutes or until golden brown.
*For a party-sized helping, quadruple the recipe and bake in a professional high-sided baking sheet lined first with parchment paper and then with phyllo. Bake at 375 degrees for about one hour, or until golden brown. Cool and cut. |