John Myers
Apple Pie with Vanilla and Marzipan Topping
The perfect apple pie with vanilla and marzipan topping recipe with a picture and simple step-by-step instructions.
- 200 g Butter
- 100 g Sugar
- 1 Egg
- 300 g Flour
- 750 g Apples
- 50 g Chopped almonds
- 100 g Marzipan raw mass
- 0,25 liter Milk
- 100 g Sugar
- Vanilla extract
- 0,5 packet Custard powder
- 3 Eggs
- Dough – knead butter with sugar, egg and flour. Wrap the dough and let it rest in the refrigerator for 2 hours.
- Roll out the dough, line the base and edge of a 26 cm springform pan with it and prick several times with a fork.
- Topping – peel the apples, remove the core and cut into cubes on the shortcrust pastry. Scatter the almonds on top.
- Chop up the raw marzipan mixture and mix with 1/8 liter milk until creamy. (I pureed it with a puree stick)
- Mix the rest of the milk with the sugar, vanilla extract and the marzipan milk and bring to the boil.
- Stir the mixed pudding powder into the boiling milk with the whisk and bring to the boil once. Then let it cool down. Stir in the eggs.
- Pour the mixture over the apples and smooth out.
- Bake in a preheated oven at 180 degrees (convection) for 50 minutes.
Facebook Comments