Pastis Gascon (Flaky Apple Pie -- Gascogny)
"This is among the most typical of Gascon desserts; it is not overly sweet. The classic uses a labor-intensive, eggy dough; this version is greatly simplified by the use of phyllo dough. You need to start the day before, because the apples should soak in Armagnac for about a day (the marinating time is NOT included in the prep time)."
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 3 granny smith apples, peeled, cored and thinly sliced
- 1⁄4 cup armagnac
- 4 tablespoons unsalted butter
- 1 tablespoon orange flower water
- 10 sheets phyllo dough, thawed
- 3 tablespoons sugar
directions
- The day before you plan to serve the pastis, marinate the sliced apples in three tablespoons of Armagnac.
- When ready to prepare, melt the butter in a small saucepan over medium heat; stir in one teaspoon of the orange water (you will use the rest later) and one tablespoon of Armagnac; when smooth, remove from heat and reserve.
- Pre-heat the oven to 300 degrees.
- Lay out the phyllo dough on your workspace and cover it with a damp cloth.
- Using a pastry brush, butter the bottom and sides of a 10" pie plate with the butter mixture.
- Drape a sheet of the phyllo over the bottom of the pie dish with the edges hanging over the sides evenly and brush with the butter mixture (Make sure to butter the entire sheet, including the corners--but don't soak the sheets--butter lightly).
- Continue to do this with additional sheets of the dough, turning each so that the sheets overhang the pie dish all around; reserving two sheets for the top (Make sure to keep the un-used phyllo covered with the damp cloth).
- Pour the apples and Armagnac into the dough-covered pie dish and sprinkle the apples with the three tablespoons of sugar and the remaining 2 teaspoons of orange flower water.
- Fold the hanging edges of the pastry over the apples.
- Fold the remaining two sheets of pastry in half, butter them on both sides, and place them over the apples.
- Tuck any overlap into the sides of the pie and brush with the rremaining butter.
- Bake for 40 to 45 minutes, or until the inside is bubbly and the top golden.
- Serve warm.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
