La mejor tarta de manzana crujiente: receta tradicional Pastis Gascon | EL COMIDISTA

It comes from France, can be made with store-bought filo pastry, and is an easy and attractive alternative to the classic apple pie. Guaranteed: it turns out perfectly the first time. Apple pie can be made in a thousand ways: classic, modern, American-style, Tatin, en crostata… but there's one version that we love for its exceptional crispness: pastis gascon. This French recipe, named after the Gascony region it originates from, combines the refinement of its pastry with the extreme simplicity of its filling, which contains little more than apples, butter, and sugar. In its traditional version, it's not an easy dessert to make, since the pastry has to be rolled out into very thin layers. Luckily, there's a supermarket product called filo pastry that saves you that work, with more than respectable results. Simply brush several layers with melted butter and sugar, prepare the apple and Armagnac filling—which we substitute with cheaper brandy—bake it, and voilà: a beautiful and highly satisfying pie is ready. To see how it's prepared, watch the video above. Ingredients 1.2 kg apples (half Fuji or Pink Lady and half Granny Smith) 1 package of phyllo dough (8 sheets) 2 tablespoons apple cider vinegar 50 ml brandy 150 g butter 70 g brown sugar 50 g white sugar Powdered sugar for decoration (optional) #desserts #cooking #recipes