Apple, marzipan & elderflower pie

Apple, marzipan & elderflower pie
Serves: 8
  • For the pastry:
  • 350g plain flour
  • 225g cold butter, cut into small chunks
  • 4 tbsp caster sugar
  • 1 egg yolk
  • egg wash + caster sugar to glaze
  • For the filling:
  • 7 apples
  • 250ml elderflower cordial
  • 100ml water
  • finely grated zest of 1 lemon
  • 25g ground almonds
  • 115g marzipan, cut into small chunks
  1. To make the pastry, sieve the flour into a mixing bowl, add the butter and rub together with your fingertips until the mixture resembles breadcrumbs. Stir in the caster sugar, add the egg yolk and mix with a table knife to form a ball. Wrap in cling film and rest in the fridge for 45 mins.
  2. For the filling, quarter and core the apples. Peel if you prefer. Cut each quarter into slices about 3mm thick at the thickest part. Place in a saucepan, add the elderflower cordial and water, cover and simmer very gently for a few mins until the apples are just beginning to soften. Remove the apple slices to a bowl, place the liquid back over a high heat and reduce by about a third (to aporox 75ml). Stir in the zest, pour over the apples and leave to cool.
  3. Preheat oven to 190C/Gas 5. Roll out two-thirds of the pastry and use it to line a 25cm pie dish. Sprinkle the ground almonds evenly over the pastry base, then spoon the apples and elderflower syrup over, scattering chunks of marzipan as you go.
  4. Roll out the rest of the pastry and cut into strips to make a lattice top. Moisten each end of the pastry strips, lay across the top and press down at the edges to seal. Brush with a 50/50 mix of beaten egg and milk and sprinkle over some caster sugar.
  5. Place in the oven and cook for 30 mins or until golden. Serve warm with whipped cream or vanilla ice cream.


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