Recipes

A French apple pie that uses filo pastry. It's flaky, fun to bake and a joy to eat.

Pastis Gascon comes from the rural region of Gascony in Southern France. The apples are traditionally cooked in Armagnac and then covered in layers of filo pastry to give it a flaky, airy and dramatic look. It's a lot easier to make than other apple pies as you can just use store bought filo pastry and the process of scrunching the pastry into a springform tin is very rustic with little precision needed but it gives you a very show stopping pie.