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