Pastis Gascon (Crispy Apple Pie)

Updated December 15, 2025

Recipe Overview

• Total Time: 2 hours 15 minutes

• Prep Time: 10 minutes

• Cook Time: 2 hours 5 minutes

• Servings: 8–10 (generous slices)

Ingredients

Filling

• 2 pounds (907g) firm, sweet apples (e.g., Pink Lady, Fuji, or Honeycrisp)

• ½ cup (100g) light brown sugar

• 2 teaspoons apple cider vinegar

• ¼ cup (50g) Armagnac or brandy (optional, for depth of flavor)

Pastry

• 10 tablespoons (141g) unsalted butter, divided (2 tbsp for sautéing, 8 tbsp for phyllo brushing)

• 6 tablespoons (48g) granulated sugar

• 8 sheets phyllo pastry (14 × 18 inches / ~178g total)

Preparation

Step 1: Prepare the Apple Filling

1. Peel, core, and slice: Peel apples, remove cores, and slice into 1/8-inch-thick wedges (uniform slices ensure even cooking).

2. Macerate: In a large bowl, toss apples with brown sugar, apple cider vinegar, and Armagnac (if using). Let sit for 20 minutes to allow sugars to dissolve and flavors to infuse.

Step 2: Sauté the Apples

1. Heat 2 tablespoons butter in a heavy-bottomed skillet over medium heat until melted and foaming (avoid browning).

2. Add macerated apples and their juices. Reduce heat to medium-low and cook 25–30 minutes, stirring occasionally, until apples are tender and liquid evaporates (filling will be soft and slightly caramelized).

3. Transfer to a bowl and cool completely.

Step 3: Preheat Oven & Workstation

1. Preheat oven to 350°F (175°C).

2. Grease a 9-inch springform pan lightly with butter.

3. Set up: Melt remaining 8 tbsp butter in a small saucepan over low heat. Measure sugar in a bowl. Cover unused phyllo with a damp tea towel (prevents drying).

Step 4: Layer the Phyllo Base

1. First layer: Brush 1 phyllo sheet with butter, sprinkle with ½–1 tbsp sugar, scrunch lightly, and fit into the springform pan. Repeat with 3 more sheets, layering loosely (airiness = crispness).

Step 5: Add the Apple Filling

1. Press the center of the phyllo layers to create a 1.5-inch bordered hollow.

2. Fill with cooled apple mixture, spreading evenly.

Step 6: Top with Phyllo

1. Butter and sugar 3 more sheets, scrunch lightly, and place over the filling (aim for height/airiness).

2. Leave 1 sheet covered under the tea towel.

Step 7: Bake

1. Bake 25 minutes. Remove, butter/sugar the last phyllo sheet, scrunch loosely on top, and return to oven for 20–25 minutes until golden brown.

Step 8: Cool & Serve

1. Cool completely on a rack (30–45 minutes). Release springform pan and transfer to a platter.

Storage & Reheating

• Refrigerate: Wrap tightly; store up to 3 days.

• Reheat: Warm in a 350°F oven for 10–15 minutes to restore crispness.

Chef’s Tips

• Spice variations: Add ¼ tsp cinnamon + ⅛ tsp nutmeg to the apple filling (per user feedback).

• Phyllo hacks: Thaw frozen phyllo overnight; mist fresh sheets with water to prevent tearing.

• Butter adjustment: Reduce to 6 tbsp for lighter crust; increase to 8 tbsp for maximum flakiness.

User Testimonials

• “Not overly sweet—gorgeous and airy. Wows guests!”

• “Added fresh ginger for zing; drizzle with heavy cream for decadence.”

• “Used a tart pan and extra apples—phyllo is forgiving and crispy.”

Enjoy your layered, golden pastis Gascon!