Apple Armagnac Phyllo Pie

Ladies and gentlemen, get ready to be enchanted by the magical world of the Tourtière, known as the apple "croustade" or Gascon "Lou Pastis". Originating from the Landes de Gascogne in southwestern France, this exquisite pie has a fascinating history that traces back to Ancient Rome. Imagine delicate layers of buttery, sugary pastry so thinly spread that they become transparent, resembling a bride's veil. The artistry and craftsmanship that go into creating this pastry are truly remarkable, making it a feast for both the eyes and the taste buds. To enhance the flavors, a luscious layer of apples and prunes is added as garnish, infused with the rich taste of Armagnac. Each bite is a symphony of textures and flavors, a journey through time and tradition. Join me in discovering the secrets behind this timeless delicacy, as we delve into the world of the Tourtière and unlock its divine essence.

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Tourtière landaise

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Phyllo Dough

Mix eggs with water, oil and salt. Add flour and mix to combine. Knead or mix for about 8 min until elastic and smooth. Place dough in a freezer bag or small container, surround with oil and air-free seal if using bag. Chill for 12 hrs to relax or for up to 3 days.

Apple Filling

Peel, core and quarter apples. Place in small container and add vanilla and a couple of tablespoons measured Armagnac. Sealed with plastic wrap and microwave for 5 minutes. Let cool and chill overnight. Drain, slice out apples and save juice. Mix juice with rum and half of the remaining Armagnac. Set aside.

Quick Prune In Armagnac

The best option here is to use Prunes In Armagnac. If not possible, do this quick prune in armagnac alternative recipe. Heat up prunes in a saucepan, add Armagnac and ignite. Transfer prunes to a bowl.

Montage

Cover a large work surface of approximately 4Sq Ft with a table cloth. Dusting flour over is not necessary or so very little. Drain the dough and save oil. Carefully begin to stretch it out into a narrow and large rectangle and place it at the center of the table cloth. Begin to stretch out gently from all sides making sure the thickness is evenly distributed – continue until it covers the whole surface. A thin leap of dough should hang over the edges. Drizzle about two-third of the melted butter over. Trim off the hanging leap, make a tight ball and save for later use. Let phyllo dry out for 30 min. The use of an hair dryer helps. Drizzle some of the syrup then. Grease a round disposable tin pan or tart pan lined with parchment paper. Cut dough into half moon shape sheets and overlap them in the mold (do not flatten). When half of the dough is used, add apples and prunes. Fold over the leap formed around the pie and cover with remaining sheets of dough drizzling more melted butter and syrup as you go. The unbaked tourtière can be refrigerated for up to 3 days.

Baking

Bake in a fan oven at 350ºF/180ºC for 45 min. As baking pies go, the use of a pizza stone is recommended. Reduce remaining syrup with 2 Tbsp/30g of sugar and drizzle over the hot pie. Serve warm or at room temperature. Flambe pie with Armagnac if desired. Bon appétit!

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