If you love apple pie and marzipan you're gonna love this pie!

Does anyone remember my basic apple pie recipe that I made last year? That was pure perfection. So obviously I wanted to bake one again, but this time with a twist!

I have had a pack of marzipan for a few months now and I thought this is the perfect time to use it! I mean imagine an apple pie with marzipan bites hidden between the apples. Sounds amazing!!!

I used my good old pie dough recipe. Simple, fast, but super flaky, and delicious. I tried to make a fancy lattice top with some braids and a little squirrel and hedgehog. I think it turned out quite good.

This time I sliced my apples into very thin slices so the sweet sugary syrup could cover them even better. It took a bit more time, but it's absolutely worth all the extra efforts!

As you can see I am definitely that person who just slices one more apple to make sure to have enough pie filling and at the end has sooooo much filling I have to build a mountain to use all of it. You need to have enough filling!!

I just cut my marzipan into little cubes and hid them between the apple slices. It is such a nice surprise when you bite into a marzipan piece!

If you want to get even slices wait until it's completely cool. This time I just couldn't wait that long so that's why the slice is a bit messy on the photo.

It’s fall, the weather is colder. You just need some extra carbs. And basically this is baked apples in a shell! See… It’s almost healthy! :D

Happy Friday!

Apple Pie

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Prep Time: 25 min. Baking Time: 1 hour 40 min. Total Time: 5+ hours Portion: 8 slices

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Ingredients:

Pate Brisee:

• 2 sticks or 225g cold butter cubes

• 2 and ½ cups or 375g all-purpose flour

• 1 teaspoon salt

• 1 teaspoon sugar

• 1/3 - 1/2 cup cold water

Filling:

• 3 pounds or 7-8 apples (baking or Granny Smith are the best)

• ½ cup or 110g sugar

• 2 tablespoons lemon juice

• ¾ teaspoon salt

• 1 teaspoon cinnamon

• ½ teaspoon clove

• 3 tablespoons flour

• 200g marzipan

Pie:

• flour for dusting

• 1 egg

• sugar for sprinkling

Directions:

Pate Brisee:

1. In a food processor mix the flour, the sugar and the salt together.

2. Add the butter and pulse until there are only pea-sized pieces left (no bigger).

3. Add 1/3 cup water and pulse just until the crust holds together. Add 1 tablespoon water at a time if it’s too crumbly. Don’t overmix it!

4. Divide the dough in half. Make two disks, and cover them with plastic wrap. Put them in the fridge for at least 1 hour or freeze them.

Apple pie:

1. Preheat your oven to 375 F or 190 C. Put an aluminium foil covered baking sheet in the centre.

2. Peel and sliice your apples into very thin slices.

3. Add the lemon juice, the sugar, the flour, the cinnamon, the clove and salt. Mix them together.

4. Cut you marzipan into small cubes.

5. Roll out one disk of dough on a floured surface to a round and place it into a 9-inch pie plate.

6. Add the apple slices on the top of the crust but don’t add the liquid. Sprinkle the marzipan pieces between the apple slices.

7. Roll out the other disk and cut into 1/2 –inch strips. (or a few wider strips and create some braids. You can also use cookie cutters to cut out seasonal figures.)

8. Lay the strips on top of the apples creating a lattice top.

9. Beat the egg and brush the pie crust with it. Sprinkle sugar on the top.

10. Put in the freezer for 20 minutes.

11. Bake for 1 hour 30-40 minutes until the crust is golden on the bottom and the filling is bubbling. If it’s browning too quickly cover it with aluminium foil. Let it cool down for about 4 hours.

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#Pastry #apple #marzipan #pie #cinnamon