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.
With the autumn chill starting to settle in, all I want to do in the afternoon is bake some delicious winter warmers. I recently baked this spiced apple pie with a marzipan filling which was simply phenomenal! 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.
Apple pies are the best comfort food on a cold and drizzly Autumn afternoon! Baking with apples is a fantastic way to use British apples their prime season.
Nothing beats a piping hot apple pie! To prepare this pie, I made a simply pastry dough of flour, butter, and water. I let it rest for about 30 minutes in the fridge and then I began assembling the pie.
The filling is made with thin apple slices coated with ground cinnamon and a splash of whisky. I used Early Windsor apples for this pie, as they have a crisp juicy flesh, with a rich and aromatic flavour. You can choose a different apple variety as long as it’s juicy and crunchy.
To take this pie to the next level I add marzipan to the filling to bring in delicious nutty flavours! You can use store-bought marzipan or make your own. It takes a few minutes mixing together almond paste, icing sugar, and egg whites.
The inspiration for this recipe came from one of my favourite blogs, A Beautiful Mess, as well as Fifth Floor Cooking and BBC Food. This Spiced Apple Pie with Marzipan is the perfect bake for a weekend sweet treat.
For the pastry
- 380g plain flour
- 3/4 tsp salt
- 250g unsalted butter, cold
- about 10 tbsp water, ice cold
For the filling
- 4 Early Windsor apples (or other types of crisp and juicy apples)
- 1 tbsp cinnamon
- 2 tbsp caster sugar
- 2 tbsp whisky (optional, you may leave out or sub with a different distilled alcoholic beverage)
- 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.
Disclaimer: the tableware and cutlery featured in this post was gifted by Laura Ashley UK.