Pastis Gascon Apple Phyllo Pie Recipe

Introduction

Pastis Gascon is a beautifully layered French apple dessert featuring tender, spiced apples wrapped in crisp phyllo pastry. This elegant yet simple pie offers a delightful balance of sweetness and buttery flakiness, perfect for a special occasion or a cozy treat.

Ingredients

• 2 pounds (907 grams) firm, sweet apples (Pink Lady, Fuji, or Honeycrisp)
• ½ cup (100 grams) light brown sugar
• 2 teaspoons apple cider vinegar
• ¼ cup (50 grams) Armagnac or other brandy (optional)
• 10 tablespoons (141 grams) unsalted butter, divided
• 6 tablespoons (48 grams) granulated sugar
• 8 phyllo pastry sheets (14 by 18 inches), about 178 grams total

Instructions

1. Step 1: Peel, core, and slice the apples very thin. In a bowl, toss the apples with brown sugar, apple cider vinegar, and Armagnac if using. Let them soak for about 20 minutes.
2. Step 2: Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted and foaming, turn off the heat and carefully add the apples with their juices (to avoid flambéing). Turn the heat back on medium and cook, stirring occasionally, until apples are tender and liquid evaporates, about 25 minutes. Transfer to a bowl to cool completely.
3. Step 3: Preheat the oven to 350°F (175°C).
4. Step 4: Melt the remaining 8 tablespoons of butter in a small pot. Place granulated sugar in a small bowl. Keep a damp tea towel nearby to cover phyllo sheets when not in use to prevent drying out.
5. Step 5: Brush one phyllo sheet with butter and sprinkle with ½ to 1 tablespoon sugar. Gently scrunch the sheet and fit it into a 9-inch springform pan. Repeat with 3 more sheets, layering loosely to maintain airiness.
6. Step 6: Press down the center of the phyllo to create a shallow hollow, leaving a 1 ½-inch border of loose, scrunched pastry around the edge. Pile all the cooled apples into the middle.
7. Step 7: Butter and sugar 3 more phyllo sheets, loosely ruffling them, and place over the apples, building height and airiness. Keep the last phyllo sheet covered with the damp towel.
8. Step 8: Bake the pie for 25 minutes. Remove carefully from the oven. Butter and sugar the remaining phyllo sheet, scrunch it loosely on top of the pie for extra height. Return to the oven and bake for another 20 to 25 minutes until deeply golden brown.
9. Step 9: Allow the pie to cool completely before releasing from the springform pan and transferring to a serving plate.

Tips & Variations

• Use firm apples that hold their shape well during cooking for the best texture.
• Replace Armagnac with calvados or omit for a non-alcoholic version.
• Keep phyllo sheets covered at all times to prevent drying and tearing.
• Add a pinch of cinnamon or nutmeg to the apples for a warm spice note.

Storage

Store any leftover Pastis Gascon covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 3 days. Reheat gently in a low oven to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples for this recipe?

It’s best to use fresh apples to maintain the proper texture; frozen apples tend to become too mushy when cooked and may release excess moisture.

What can I substitute if I don’t have phyllo pastry?

You could use puff pastry as an alternative, though the texture and layering will differ. Phyllo offers a crisp, flaky result that’s central to this dish’s character.

Pastis Gascon Apple Phyllo Pie Recipe

Print Recipe

★★★★★

4.8 from 103 reviews

Pastis Gascon is a traditional French dessert featuring layers of delicate, buttery phyllo pastry filled with tender, caramelized apples soaked in brandy and apple cider vinegar. This rustic yet elegant pie combines the sweetness of apples with the crispiness of flaky phyllo, making it a perfect treat for autumn or any special occasion.

• Author: Lila
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Filling

• 2 pounds (907 grams) firm, sweet apples (Pink Lady, Fuji, or Honeycrisp)
• ½ cup (100 grams) light brown sugar
• 2 teaspoons apple cider vinegar
• ¼ cup (50 grams) Armagnac or other brandy (optional)

Pastry and Topping

• 10 tablespoons (141 grams) unsalted butter, divided
• 6 tablespoons (48 grams) granulated sugar
• 8 sheets phyllo pastry (14 by 18 inches), about 178 grams total

Instructions

1. Prepare the Apples: Peel, core, and thinly slice the apples. In a bowl, toss them with the light brown sugar, apple cider vinegar, and Armagnac (if using). Let the mixture soak for 20 minutes to infuse flavors.
2. Cook the Apples: Heat 2 tablespoons of butter in a large skillet over medium heat until melted and foaming. Turn off the heat, carefully add the apples and their juices (to avoid flambéing), then turn the heat back on to medium. Cook, stirring occasionally, for about 25 minutes until the apples are tender and the liquid evaporates. Transfer the apples back to the bowl and allow them to cool completely.
3. Preheat the Oven: Set your oven to 350°F (175°C) to get it ready for baking the pie.
4. Prepare the Pie-Building Station: Melt the remaining 8 tablespoons of butter in a small pot. Pour granulated sugar into a small bowl. Keep a damp tea towel nearby to cover phyllo sheets when not using them to prevent drying out.
5. Layer the Base Phyllo Sheets: Brush a phyllo sheet with melted butter and sprinkle with ½ to 1 tablespoon sugar. Gently scrunch the sheet and fit it into a 9-inch springform pan. Repeat this with three more sheets, layering them without compressing to maintain airiness.
6. Create a Hollow and Add Apples: Press down the center of the layered phyllo to make a shallow hollow, leaving about a 1½-inch border of loosely scrunched pastry around the edges. Pile all the cooled apples into the hollow center.
7. Top Layer Phyllo Sheets: Butter and sugar three more phyllo sheets, loosely ruffling and placing them over the apples to add height and airiness. Keep the last phyllo sheet covered under the damp towel.
8. Bake Initial Layers: Bake the pie in the preheated oven for 25 minutes until the top layers are starting to get golden.
9. Add Final Phyllo Sheet and Finish Baking: Carefully remove the pie from the oven. Butter and sugar the remaining phyllo sheet, scrunch it loosely, and place it on top of the pie to add extra height. Return to the oven and bake for an additional 20 to 25 minutes until the entire pie is deeply golden brown.
10. Cool and Serve: Let the Pastis Gascon cool completely before releasing it from the springform pan. Transfer to a serving plate and enjoy.

Notes

• Using firm, sweet apple varieties such as Pink Lady, Fuji, or Honeycrisp ensures the filling holds its shape and balances sweetness.
• Optional Armagnac adds depth and aroma but can be omitted for a non-alcoholic version.
• Handle phyllo sheets gently and keep them covered with a damp towel to prevent drying out and breaking.
• For extra crispiness, ensure butter is evenly brushed on each phyllo layer with sugar sprinkled on top.
• Letting the pie cool completely before removing from the pan helps maintain its shape and eases slicing.

Keywords: Pastis Gascon, French dessert, phyllo pastry, baked apple pie, caramelized apples, Armagnac dessert, flaky pastry apple pie