Apple and Armagnac Phyllo Pie
Servings: 8
Calories: 265kcal
Cost: $18
Tourtière landaise
Equipment
- 1 Stand mixer
- 1 Bowl
- 1 Rubber spatula
- 1 Apple corer
Ingredients
Phyllo Dough
- 2 ea. Eggs
- 30 g Vegetable oil
- 200 ml Lukewarm water
- 1 g Salt
- 500 g Bread flour
Apple Filling
- 300 g Prunes in Armagnac* Recipe
- 3 ea. Baking apples
- 5 g Vanilla
- 50 g Dark rum
- 250 ml Armagnac for quick prunes in Armagnac
- 20 g Sugar
Montage
- 180 g Butter melted
- 180 g Sugar
Instructions
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!
Nutrition
Serving: 100g | Calories: 265kcal
