Cinnamon Crunch Crinkle Pie

This dramatically ruffled pie, inspired by Greek bougatsa custard pie with phyllo, needs neither traditional pie dough nor a pie plate to impress. Thin sheets of easily available phyllo pastry are draped in a skillet, forming a crisp top-and-bottom crust when baked. Don’t worry if the sheets​​ ​tear a bit as you work with them—it’s hard to tell once the pie is fully assembled. Drizzling the phyllo sheets with butter, rather than brushing, is the secret to airy, crunchy pastry.

This is really best eaten within a few hours of being baked while the pastry is still crackly-crisp, in fine contrast to the velvety heft of the filling.