Marzipan Apple Pie
This Marzipan Apple Pie adds a new flavor to an already classic pie. The filling is perfectly spiced and gets a creamy, nutty boost from some delicious marzipan in the mix.
Marzipan Apple Pie
Ingredients
- 2 pie crusts
- 6-7 large apples (3 lbs) Granny Smith or Honeycrisp, peeled and sliced
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup tapioca starch
- 7 oz marzipan cut into small cubes
- 1 egg
- 1 tablespoon cream
Preparation
- Roll out first dough and fit it to 9" pie pan. Place in refrigerator.
- In a large mixing bowl mix together apple slices, brown sugar, cinnamon, nutmeg, cloves and salt, tossing until evenly coated. Allow the mixture to sit together for 30 minutes, stirring occasionally.
- Drain apples and pour liquid into a small saucepan. Simmer over medium low heat until reduced by half. Cool for 10 minutes then toss with apples and tapioca. Preheat oven to 375˚F.
- Add 1/3 of apple mixture to pie pan then top with some marzipan. Repeat in layers until all apples and marzipan have been used. Roll top crust on top and cut slits in top. Or use mini cookie cutters to cut shapes for the steam before unrolling onto pie filling. Moisten edges with water and press down. Trim edges and crimp by hand or with fork.
- Whisk together egg and cream. Brush egg mixture on top. Bake for 60-65 minutes or until crust is golden brown. Cover with foil after 30 minutes, rotating pan for even doneness.
- Allow to cool before serving.