OTK What's for Dinner? Pastis Gascon | Ottolenghi Test Kitchen

Melt some butter in a pan.

Grease the tin with some of the melted butter.

Cut a strip of parchment paper roughly 6 centimeters wide to use as a sling for the pie.

Prepare the filling: add 3 tablespoons of sugar to a bowl.

Slice 4 Pink Lady apples into thin half-centimeter slices.

Add about 50 grams of prunes to the apple mixture.

Squeeze the juice of half a lemon into the mixture (about a tablespoon).

Add alcohol (armagnac, brandy, or rum) to the mixture, reserving some for later flambéing.

Lay out the filo pastry on a damp towel, working with one sheet at a time and covering the rest.

Brush each sheet of filo with melted butter and sprinkle sugar in between layers.

Layer the filo sheets in the greased tin, ensuring they cover the base and sides, and gently pressing into the corners.

Gather the edges of the filo over the filling, creating a rustic look.

Butter the remaining filo sheets and layer them on top of the pie, scrunching them up as you go.

Dot any leftover butter on top of the pie.

Place the pie on a baking tray lined with paper to catch any spills.

Bake in a preheated oven at 180 degrees Celsius for about 1 hour, turning halfway through.

Equipment Needed

Spice Level:

Allergens