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Pastis Gascon Apple Phyllo Pie Recipe

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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/pastis-gascon-apple-phyllo-pie-recipe/