Apple, Elderflower & Almond Pie
A gorgeous alternative to simnel cake for Easter, this pie is packed with marzipan and spring flavours. Delicious!
Serves: 8
Ingredients
- 7 Pink Lady apples
- 340g plain flour
- 225g butter
- 4 tbsp caster sugar
- 1 egg yolk
- 250ml elderflower cordial
- 100ml water
- finely grated zest of 1 lemon
- 25g ground almonds
- 115g white marzipan
- flaked almonds
- icing sugar for dusting
Method
- For the pastry, put the flour and butter into a food processor fitted with a plastic blade and mix until it resembles breadcrumbs. Add the caster sugar and mix again. Now add the yolk and mix until it forms a ball. Wrap in cling film and leave to rest in the fridge for 45 mins.
- Quarter the apples and remove the cores. Cut each quarter into slices, about 3mm thick at the thickest part. Add to a saucepan with the cordial and water, cover and simmer gently until apples are just beginning to soften. Strain off the liquid and reduce it to 75ml. Stir in the zest, pour the liquid over the apples and leave to cool. Preheat the oven to 190C/Gas5.
- Roll out two-thirds of the pastry and use it to line a pie dish 25cm in diameter, 5-6cm deep. Sprinkle the almonds over. Break the marzipan into little chunks. Spoon the apples and elderflower syrup into the pastry case, scattering chunks of marzipan as you go. Roll out the rest of the pastry and make 6 strips to form a lattice on the top. Moisten each end of the pastry strips and lay them across the top and press down to seal. Put into the oven and cook for about 20 mins. Then scatter over a handful of flaked almonds and return to the oven and bake for another 10 mins or until golden. Dust lightly with icing sugar before serving.
