You may have already seen this recipe, as I shared the link on Twitter and Facebook last Friday. It’s a delicious Marzipan Apple Pie which I prepared especially for the Laura Ashley blog, on which it was featured last week.

This time of the year, I always have cravings for an old-fashioned Apple Pie. It’s hard to beat the pleasure of eating a thick slice of this Marzipan Apple Pie, with flavours of cinnamon infused crispy apple slices paired with the nutty taste of marzipan. I couldn’t resist eating it straight out of the oven, tucking my fork directly into the pie dish and savouring the pie while still hot. It’s the best comfort food on a cold and drizzly Autumn afternoon and the perfect way to use British apples now that they are in season.

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Ingredients

Pastry:

  • 380g plain flour
  • 3/4 tsp salt
  • 250g unsalted butter, cold
  • about 10 tbsp water, ice cold

Filling:

  • 4 Early Windsor apples (or other types of crisp and juicy apples)
  • 1 tbsp cinnamon
  • 2 tbsp caster sugar
  • 2 tbsp Whisky (optional)
  • 150g marzipan
  • 75g caster sugar
  • 75g unsalted butter, softened
  • 2 eggs

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Preparation

Mix together the flour and salt then shape them in a fountain, with cubes of cold butter in the centre. Using your hands, slowly add the flour over the butter and knead them.

Add the cold water, one spoon at a time, until the dough starts to come together. Once you have a ball of smooth pastry, wrap it in cling film and place it in the fridge for at least 30 minutes. Preheat the oven to 180° C.

Meanwhile prepare the filling. Peel, core and slice the apples. Mix them with cinnamon, sugar and Whisky. Set aside.

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Soften the marzipan with your hands, then add the sugar and soft butter. When you obtain a smooth cream, add the eggs one at a time and mix further with an electric mixer.

Take the dough out of the fridge and onto a floured surface. Divide it in half and return the other half to the fridge. Roll the dough into a flat circle and roll it out very thin (3/4 mm) to fit a greased pie dish. Spread the apple slices over the dough, then pour the marzipan mixture. Distribute evenly.

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Roll out the other half of the dough. Before covering the pie with it, wet the edges where the two crusts join in order to form a seal. Using your thumb and index finger, crimp them together. Make small cuts in the pastry for the steam to escape during baking.

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Bake the pie in the oven for 60 minutes or until golden brown. Let it cool down in the pie dish for about one hour, before transferring the pie to a serving plate.

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The photos are styled with a few beautiful Laura Ashley kitchen accessories: Laura Ashley Tea Towels, Peony Garden Amethyst Cake Plates, Cake Forks and Cake Slice.

These are the blogs and sites I followed for inspiration (A Beautiful Mess, Fifth Floor Cooking and BBC Food) to developed this recipe.

  • Charlotte

    Gorgeous photos, you’ve certainly got my mouth watering! And congrats on the Laura Ashley blog feature!

  • wow does this look amazing!

  • Sounds delicious, love the flavour combinations.

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