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1
To prepare the tourtiere you will need a large, round, shallow baking pan; a 16-inch paella pan is perfect.
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2
Peel the apples, quarter them and slice very thin.
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3
In a mediumsize saucepan combine the apples, 1/2 cup sugar and 1/4 cup water and cook over medium-high heat until quite dry, or for about 20 minutes.
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4
Set aside.
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5
Meanwhile, combine the prunes and Armagnac and allow them to marinate while the apples cook.
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6
Preheat the oven to 350 degrees.
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7
Dampen a large cloth towel and drape it over the phyllo dough to prevent it from drying out.
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8
Drain the prunes and combine them with the cooked apples.
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9
Reserve the Armagnac or rum.
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10
Using a pastry brush, lightly oil the bottom and sides of the baking pan.
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11
Place the tourtiere in the oven and bake for 30 minutes at 350 degrees, then reduce the oven temperature to 300 and cook an additional hour.
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12
Dust with powdered sugar.
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13
Serve either hot, at room temperature or gently reheated, cutting into pie-shaped wedges.
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14
Spoon the apple-and-prune mixture in a single layer on top of the fourth sheet of dough, covering the bottom and sides of the pastry.
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15
Be sure to keep the unused phyllo dough covered as you continue to work.
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16
Continue with the rest of the phyllo dough, layering sheet by sheet, covering each sheet with a sprinkling of sugar and a sprinkling of Armagnac, until you have used all the sugar, Armagnac and dough.
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17
Use about 10 sheets, or layers, in all.
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18
Trim off any overlapping pastry from the edges so they are even and sprinkle the trimmings on top of the last layer of pastry.
