This French Apple Croustade Pie is a dessert originating from the southwest of France. It is made from stretched dough (here I used filo dough) and macerated apples. It’s a pure delight! Just writing it still makes my mouth water. 😉
For those who don’t know filo dough, it can be found in oriental grocery stores but also in the fresh produce section of supermarkets, often next to pastry sheets and other pie or pizza doughs. It comes in the form of very thin rectangle-shaped sheets.
With this filo dough, you can also make savory samosas or beurek, it’s delicious!
French Apple Croustade Pie
I took the photos when the crust was still warm, so I couldn’t cut it to show the inside, but the result was stunning. We obtain a very crispy dessert on the outside with soft apples on the inside and well flavored by the marinade. Mmmmhhhh!
What ingredients do you need to make this apple dessert recipe?
- organic apples
- sheets of filo pastry
- Armagnac but if you don’t have any, you can definitely use Cognac or Calvados, for example…
- a packet of vanilla sugar or vanilla
- an organic orange for the zest
- semi-salted butter (because it’s even better!)
- brown sugar
Little kitchen tip: filo dough tends to brown quickly depending on the oven. I therefore advise you to cook it in the middle of your oven, or even to shift your rack slightly towards the bottom of the oven. When your crumble reaches the end of cooking, stay close to your oven to ensure that it does not go from golden to too burnt… 😉
What are other recipe ideas to make with apples?
- Best Apple Clafoutis Cake
- Apple Turnover with Cinnamon
- Apple and Pear Crumble with Cinnamon and Chocolate
- Apple and Walnut Tart with Caramel
French Apple Croustade Pie Recipe
- 6 organic apples
- 8 to 10 sheets of filo pastry
- 5 cl Armagnac or Cognac or Calvados or Brandy
- 1 tablespoon vanilla sugar
- 1 organic orange for the zest
- 80 g salted butter
- 80 g brown sugar
- Peel the apples and cut them into slightly thick slices.Place them in a salad bowl and pour over the Armagnac, vanilla sugar and orange zest.Mix and leave to macerate for 2 hours at room temperature, stirring once or twice.
- In a large frying pan, melt 40 g of butter.Drain the apple pieces and place them in the pan, taking care to keep the Armagnac juice.
- Cook for 2 to 3 minutes over medium heat then add 50 g of brown sugar. Continue cooking for a few minutes while mixing regularly.Then turn the heat up to high and pour the Armagnac mixture over the apples. Cook for 5 to 10 minutes more, continuing to mix the mixture regularly, then set aside.
- Preheat your oven to 175°C/350°F.
- Melt the remaining butter over low heat. Spread out 4 to 5 sheets of filo pastry, butter them on one side and place them on top of each other in the mold, making sure they stick out well.Place the cooked apples on the dough.Fold the edges of the filo pastry sheets over the top of the apples.Brush the other sheets of filo pastry with the butter and sprinkle them with the remaining brown sugar.Arrange on the apples, crumpling them.
- Bake for 25 minutes.Finish cooking for 3 minutes at 200°C.Leave to cool on a rack and enjoy.
If you ever make my homemade French Apple Croustade Pie recipe and you like it, don’t hesitate to tag me on Instagram @tangerinezest so I can see the result and share it myself…
Finally, just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!