Croustade ou pastis, apples in froufrou

Some call it pastis, others say croustade, and it’s the prettiest apple pie.


The apples are longly macerated in rum and vanilla…

Isn’t it cute ? And it’s too delicious to take many photos…

And with cuts bits of dough, and leftover apple, there is a next day party :

5 thoughts on “Croustade ou pastis, apples in froufrou”

  1. Pingback: Rum vanilla apple black beans, in fragrant tortilla « GOURMANDE in OSAKA

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  3. Pingback: Desserts Francais – French Desserts (compilation) | GOURMANDE in OSAKA

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