Tourtière landaise aux pommes

Name: Tourtière landaise aux pommes
Total time: 120 min
Yield: Serves 8
Cuisine: Gascony
Ingredients: 1 package filo dough (or homemade stretched pastry); 6 Golden Delicious apples; 150 g (¾ cup) sugar; 100 g (7 tbsp) melted butter, plus a little extra; 100 ml (scant ½ cup) Armagnac; 1 packet vanilla sugar (7.5 g / 2 tsp); 1 teaspoon cinnamon; Powdered sugar

Gascon apple and Armagnac filo pie

⏱ 120 minServes 8Hard420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

1phyllo doughor homemade stretched pastry
6Golden Delicious apples
150 g (5 oz)sugar
100 g (3½ oz)melted butter, plus a little extra
100 ml (½ cup)armagnac
1 packetvanilla sugar
1 teaspooncinnamon
Powdered sugar

1 phyllo dough or homemade stretched pastry
6 Golden Delicious apples
150 g (5 oz) sugar
100 g (3½ oz) melted butter, plus a little extra
100 ml (½ cup) armagnac
1 packet vanilla sugar
1 teaspoon cinnamon
Powdered sugar

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Digital kitchen scale

Hand whisk

Medium bowl

Parchment paper

03 — Method

Peel the apples and slice thinly.
Macerate them for 2 hours with the sugar, vanilla sugar, cinnamon and Armagnac.
Butter a round cake pan.
Lay in a sheet of filo, brush with melted butter, cover with another and butter it.
Repeat to make 6 sheets, letting them hang over the edge.
Drain the apples and spread them in the center.
Fold the overhanging sheets over the apples, pleating them.
Butter the top and add 4 more sheets, loosely scrunched, for a ruffled effect.
Drizzle with melted butter and sprinkle with sugar.
Bake for 35 minutes at 180°C (350°F) until golden.
Dust with powdered sugar just before serving; great with prune-Armagnac ice cream.