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recette Croustade pommes

French Apple Croustade Pie Recipe

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Prep Time:20 minutes
Cook Time:50 minutes
Resting Time:2 hours
Total Time:3 hours 10 minutes
Course: Dessert
Cuisine: French
Servings: 6 servings

Ingredients

  • 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

Instructions

  • 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.

Notes

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... ;-)