Italian foodie blogger Giulia shares her delightful (and super scrummy) Marzipan Apple Pie recipe... read more
With the autumn chill starting to settle in, we find there’s nothing better to do on a Sunday afternoon than bake some delicious winter warmers. In need of baking inspiration, well look no further than Italian foodie blogger Giulia and her amazing blog Mondomulia. A passionate baker, Giulia loves to experiment with new recipes (rarely baking the same dish twice!) for cakes, breads and cookies. She can’t live without a good espresso macchiato every day and so she is always on the hunt for the best cafés in London and abroad. We were delighted when Giulia kindly offered to share her Marzipan Apple Pie recipe, the perfect bake for a weekend sweet treat…
MARZIPAN APPLE PIE
Peony Garden Amethyst Cake Forks / Pair of Laura Ashley Tea Towels / Peony Garden Amethyst Cake Plate
‘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.
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
Recipe:
1. 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.
2. 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.
3. Meanwhile prepare the filling. Peel, core and slice the apples. Mix them with cinnamon, sugar and Whisky. Set aside.
4. 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.
5. 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.
6. 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.
7. 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.’
Pair of Laura Ashley Tea Towels / Peony Garden Amethyst Cake Plates / Peony Garden Amethyst Cake Slice / Peony Garden Amethyst Cake Forks
We think you’ll agree when we say how delicious does Giulia’s creation look? We cannot wait to recreate her Marzipan Apple Pie (yum!) in our kitchen. Don’t forget to bookmark Giulia’s blog Mondomulia for more scrumptious recipes, amazing photography and foodie tips about London’s restaurants and street food events!
Will you be trying Giulia’s recipe?