GREEK CUSTARD PIE

Steps:

• SYRUP: Combine all ingredients in heavy medium saucepan. Bring to simmer over medium heat, stirring to dissolve sugar. Increase heat to high and boil until slightly thickened, about 5 minutes. Cool completely. (Can be made 3 days ahead. Cover and refrigerate.) PIE: Combine milk and sugar in heavy large saucepan. Bring to simmer, stirring until sugar dissolves. Gradually whisk in semolina in thin steady stream. Whisk constantly until mixture thickens and is smooth, about 2 minutes. Add ¼ cup butter; whisk until melted. Remove from heat. Whisk in orange peel and vanilla. Cool to room temperature, whisking occasionally. Whisk in 5 beaten eggs. Preheat oven to 350°. Butter 13x9x2" glass baking dish. Unfold entire package of stacked phyllo sheets on work surface. Cut phyllo stack into 13x9" rectangle. Cover phyllo stack with sheet of plastic wrap, then damp kitchen towel to prevent drying. Transfer 1 phyllo sheet to prepared baking dish. Brush phyllo sheet with some melted butter. Place second phyllo sheet atop first sheet in dish; brush with butter. Repeat with 10 more phyllo sheets and butter. Spread custard evenly over stacked phyllo. Brush 1 phyllo sheet with butter, then place atop custard in dish; repeat buttering and stacking of remaining phyllo sheets. Brush egg glaze over phyllo. Cut 6 top phyllo layers into 2½ inch wide diamonds or squares. Bake pie until phyllo is deep golden and custard is set, about 55 minutes. Remove from oven. Immediately pour 1 cup syrup, ¼ cup at a time, over top of pie, allowing syrup to soak in before adding more. Cool pie to room temperature. (Can be made 1 day ahead. Cover; chill.) Cut all the way through precut diamonds or squares. Serve cold or at room temperature.