Super apple pie with marzipan

Spring is in the air, so finger crossed for the good news in the near future, and let’s talk about something really, really good.
I want to tell you about the best apple pie I have made for a long time. I don’t make apple pies too often. Reason no. 1 – my boyfriend isn’t big fan of them, especially if you add cinnamon, and I like cinnamon. Reason no. 2 – I don’t like peeling and slicing apples, it takes time, so most of times I would prefer to bake a good simple banana bread that is simple and delicious.
But there are days when I can’t take an apple pie from my mind. And quick question. If you eat a pie of apple pie (or two) you can count it as 1 of 5 a day, don’t you?
But this isn’t a standard apple pie, this is a super apple pie.
This is a super apple pie because apples are hidden inside of the most delicious marzipan crust.

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The recipe comes from the best Polish, baking blog Moje wypieki. Yes, it is a little bit time consuming, but believe me it is worth it.

Super apple pie with marzipan
recipe from a blog Moje wypieki
for deep (around 6-cm deep) 23-cm spring form

Notes: I read that most people trying this apple pie thought that almond crumble is a little bit too much, especially that it is under the crust so you don’t get the crunch, I most admit I agree. Next time I will skip it, but feel free to decide yourself. The recipe also don’t call for refrigerating the dough, but I think it’s good idea.


  • 3 cups plain flour
  • 1tsp baking powder
  • 1 tsp cinnamon
  • 1/2 cup caster sugar
  • 90 g marzipan, chopped
  • 225 g butter, cold and diced
  • 1 egg
  • 1/2 tsp almond extract
  • 1 Tbsp lemon juice
  • 1 Tbsp breadcrumbs (optionally)

Apple filling:

  • 60 g butter
  • 1/2 cup brown sugar (or less if apples are sweet)
  • 1 Tbsp lemon juice
  • zest of 1 lemon
  • 1 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 12 apples (around 1.7 kg), peeled, cored and sliced
  • 1 Tbsp potato starch
  • 4 Tbsp Calvados (or brandy, or whisky)

Almond crumble

  • 60 g butter, cold
  • 1/2 cup sugar
  • 1/2 cup plain flour
  • 1/2 cup almonds, blanched and slivered
Grease the spring form.
In a food processor combine flour, baking powder, cinnamon and sugar. Pulse to mix.
Add marzipan and butter and pulse for a few seconds.
Add egg, almond extract and lemon juice and process until the dough holds together.
Remove the dough from the processor. Form the dough into two unequal pieces in the proportion 2/3 and 1/3.
Wrap the dough in cling film and refrigerate it for at least 30 minutes.
To make the apple filling 
In a big pot melt the butter. Stir in brown sugar lemon juice, lemon zest, cinnamon, and nutmeg. Add the sliced apples and stir gently.
Simmer uncovered over medium heat stirring frequently until apples will soften, but still hold their shape, around 10-12 minutes.
Place Calvados or other alcohol you are using in a small bowl and whisk in potato starch. Pour the mixture into the pot of apples. Stir it and cook the apples for a moment until the juices will thicken a little. Leave them to cool down a little.
Almond crumble
In a food processor, combine butter, sugar, flour and almonds (you may want to add almonds separately at the end and mix it by the hand to add more crunch). Pulse several times until the mixture resembles the breadcrumbs.
Remove the dough from refrigerator.
Roll out the bigger piece of dough on a lightly floured work surface until it covers the spring form base and its sides. Transfer it gently into the tin. Press the dough evenly into the bottom and sides of the tin. Prick the dough with a fork.

Sprinkle it with a bread crumbs (they will soak up the excess of liquid, you can skip it if you want to). Transfer still warm apples into the tin. Put the apple crumble topping at the top.
Roll out the top crust until it is big enough to cover the tin. Place it at the top of the tin. Pinch the top and bottom of dough rounds firmly together. Make a few cuts with a knife to let the steam from the pie can escape.
Bake at 180ºC/160ºC fan around 50 minutes or until golden.
Cool the pie before cutting. Serve warm or at room temperature.

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4 thoughts on “Super apple pie with marzipan

  1. Pingback: Marzipan plum cake - Magda's Cauldron

  2. Pingback: Apple pies and szarlotki - Magda's CauldronMagda's Cauldron

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