Apple and prune pie

1. Preheat the oven to 190°C (th. 6/7). Roll out the phyllo sheets on parchment paper and brush the leaves with melted butter. Let rest for 15 to 20 minutes.

2. Meanwhile, peel the apples, remove the core and cut into thick slices. Chop the prunes.

3. In a large dish, mix the fruits with the armagnac, sugar and lemon zest. Place the mixture into a tart pan and top with the buttered phyllo sheets, cover with foil and bake for 20 minutes.

4. Remove from the oven and sprinkle the phyllo with sugar. Put back in the oven for another 20 minutes, until the crust is golden.

5. Sprinkle with icing sugar and serve with a scoop of vanilla ice cream.

Photo credit: Sucré Salé