Greek Apple Pie by Cyril Lignac
This is Easiest Apple Pie you have ever baked! It is made with only 6 ingredients: Phyllo Pastry, Butter, Sugar, Vanilla, Apples and Brandy!
Being back home in Crete 🇬🇷 makes me realize how much I have missed using fresh ingredients collected from the Farms.
Today’s recipe is made with Fresh Phyllo Pastry and Golden Apples which came from the Farmers’ Market.
I am so Happy that Cyril Lignac (@cyril_lignac) retuned to my favorite show Tous en Cuisine. It is a cooking show where everyone cooks together LIVE. Chef Lignac always makes recipes accessible to everyone, whether you are an avid cook or a weekend baker. Of course, you will find his recipe right HERE !
I hope you will enjoy this recipe & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Greek Apple Pie by Cyril Lignac
Equipment
Ingredients
- 8 sheets (230 g) phyllo pastry (Thawed if frozen)
- 3 golden apples
- 1 tsp (5 g) vanilla paste (Not in the original recipe)
- 1/4 cup (60 g) French Armagnac (Or your Favorite Brandy)
- 3 tbsp (35 g) sugar (Original Recipe calls for 1/4 cup – 50g)
- 3 1/2 tbsp (50 g) butter (Melted)
Instructions
- Preheat oven to 350F/180C.
- Place your Round Flexipan® Mold on the top of your medium perforated baking sheet. Set aside.
- Peel your apples, remove the core and thinly slice them. Set them aside in a mixing bowl. Mix in the Vanilla Paste and the French Armagnac. Let the apples marinate while preparing the rest.
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- Lay down the first sheet of Phyllo Pastry onto your Roul'Pat™. Brush some melted butter and dust with Sugar all over. Then, cover with another sheet of Phyllo Pastry. Repeat the Process until you use all your 6 sheets.
- Transfer your pastry to your Flexipan®, add the sliced apples without the liquid. Flip the sides to cover.
- Prepare 2 additional sheets of Phyllo Pastry as above. Then, fold it in two and using your kitchen scissors make 1"/3cm strands. Then cut each ones into rectangles and place them on top of your pie to give it some volume.
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your bake from 25min).
- Once your Greek Apple Pie by Cyril Lignac is out of the oven, let it cool down for about 10min. Then, Unmold directly onto your serving plate. Serve and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
