John Myers
Marzipan Apple Pie
The perfect marzipan apple pie recipe with a picture and simple step-by-step instructions.
Covering
- 200 g Butter
- 200 g Marzipan
- 3 Eggs
- 1 tsp Cinammon
- 100 g Flour
- 200 g Ground hazelnuts
- 0,5 packet Zitroback
- 1 pinch Salt
- 1,5 kg Apple
- 4 tbsp Lemon juice
- 1 bag Rum raisins
- 100 g Sliced almonds
- 200 g Powdered sugar
- Peel, quarter and core the apples, cut into wedges. Drizzle with 2 tablespoons of lemon juice.
- For the dough, stir the sugar with the room temperature fat until frothy. Crumble the marzipan, mix in, then stir in the eggs one by one until you have a smooth, creamy mixture, sift the flour and mix it with the other dough ingredients, fold in spoonfuls.
- Spread the marzipan batter on a greased baking sheet, cover with the apple wedges. Sprinkle with the rum raisins and the sliced almonds
- 4th baking heat: hot air 160 degrees – 40 – 45 min.
- Place the tray with the apple cake on a wire rack to cool down. Cover the cake with the icing made from the sifted powdered sugar and lemon juice while it is still hot
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