Pastis Gascon (Crispy Apple Pie)
Updated Dec. 15, 2025
- Total Time
- 2 hours 15 minutes
- Prep Time
- 10 minutes
- Cook Time
- 2 hours 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds/907 grams firm, sweet apples, like Pink Lady, Fuji or Honeycrisp
- ½ cup/100 grams light brown sugar
- 2teaspoons apple cider vinegar
- ¼ cup/50 grams Armagnac or other brandy of your choosing (optional)
- 10tablespoons/141 grams unsalted butter, divided
- 6tablespoons/48 grams granulated sugar
- 8phyllo pastry sheets (14 by 18 inches), about 178 grams total
Preparation
- Step 1
Peel, core and cut the apples into very thin slices. In a bowl, toss the apples with the brown sugar, cider vinegar and Armagnac (if using), then leave to soak for about 20 minutes.
- Step 2
Heat 2 tablespoons of the butter in a large skillet over medium. When melted and foaming, turn off the heat and carefully add the apples and their juices (you don’t want to accidentally flambé them!). Turn the heat back on to medium and cook the apples, stirring occasionally, for about 25 minutes, until tender and the liquid has evaporated. Return the apples to the bowl and leave to cool completely.
- Step 3
While the apples cool, heat the oven to 350 degrees.
- Step 4
Prepare your pie-building station: Melt the remaining 8 tablespoons of butter in a small pot and place the sugar into a small bowl. Keep a damp tea towel close by to cover your phyllo sheets when you’re not working with them to prevent them from drying out.
- Step 5
To build the pie, brush a sheet of phyllo with butter and sprinkle with ½ to 1 tablespoon of sugar. Gently scrunch the sheet and fit into a 9-inch springform pan. Repeat with 3 more sheets of phyllo, layering them in the baking pan (don’t compress them; they should stay airy).
- Step 6
Press down the center of the phyllo to create a shallow hollow, leaving about a 1½-inch border of loose, scrunched-up pastry around the edge. Pile all of your apples into the middle.
- Step 7
Butter and sugar 3 more sheets, loosely ruffling them up and placing them on top of the apples. You’re aiming for airiness and height. Leave the remaining phyllo sheet covered under the damp tea towel.
- Step 8
Bake the pie for 25 minutes. Carefully remove from the oven, then butter and sugar the remaining sheet of phyllo and scrunch it loosely on top of the pie to add extra height. Return to the oven and bake for another 20 to 25 minutes, until deeply golden brown.
- Step 9
Leave to cool completely before releasing the springform and transferring the pastis Gascon to your serving plate.
- To store the pastis Gascon, wrap well and refrigerate for up to 3 days. If desired, rewarm in a 350-degree oven for 10 to 15 minutes to crisp the phyllo before serving.
Private Notes
Comments
I am genetically unable to bake apples without cinnamon and nutmeg, so I added a dash of each. I also preheated my pizza grate in the oven and put my pie on that. No soggy bottoms! Not as sweet as american apple pies. This is spectacular and delish!! Wows everyone! Merci!
This is brilliantly festive! Any filling would work, I’m going to try a pear, walnut filling next. But if you omit the sugar from the pastry you could fill with goat cheese, cherry tomatoes, rosemary. Omg this is exciting!
I made this today and also added cinnamon, nutmeg and a touch of fresh ginger to the apple filling. The instructions are clear and my pie looked pretty much like the picture. It certainly got a lot of oohs and ahs from the guests. I offered a drizzle of heavy sweetened cream. It’s not overly sweet and there’s a lovely play of crunchiness against the filling. Thought it was great and will make again.
Delish! Will double the apple filling next time.
I added cinnamon. I used less sugar on the layers. My guests gave it two thumbs up. We should’ve served it with the rest of the Armagnac!
What a show stopper. Used a tart pan, and more apples than called for. Found the phyllo pastry very forgiving and gorgeous. Used extra sugar sprinkled over the top for a little crunch.