1295. Marzipan Apple Pie

Adding marzipan to a classic apple pie is a nutty and floral twist not to be missed. The apple mixture is macerated in cinnamon and a bit of brown sugar, where upon its resulting juices are collected, cooked down, and re-immersed.
The marzipan is plenty sweet, hence the scant amount of sugar in the filling. Cooked down, the floral and nutty sweetness of the almonds is exuded in every mouthful.

Ingredients:

Crust:
2 1/2 cups flour
1 Tbsp powder sugar
1/2 tsp salt
1 cup chilled butter, cut into cubes
1/3 cup (about) ice water

Filling:
7-8 large apples (about 2kg), peeled, cored, quartered and sliced into 1/4-inch thick slices
1/2 cup packed light brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp  salt
1/4 cup tapioca starch
200g marzipan or almond paste, cut into 1cm cubes

Method:

To make the crust: Blend flour, powder sugar, and salt in large bowl. Cut butter into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.
Divide dough in two; one ball should consist of 2/3 of the batter (this is the bottom crust) and the second should consist of the remaining 1/3 dough (this is for the top crust).
Roll dough (larger ball) from center outward into a circle 2-inches wider than pie plate on lightly floured surface for the bottom crust. Transfer dough to pie plate. Refrigerate until needed.
To assemble: In a large  bowl, combine the apple slices, brown sugar, cinnamon, nutmeg, cloves and salt, tossing until evenly coated. Allow the mixture to macerate at room temperature for 30 to 60 minutes, tossing occasionally.
Drain off any liquid into a small saucepan (you should have about 1/2 to 3/4 cup of liquid) and place over medium heat. Gently simmer, swirling the pan occasionally, until the juice has thickened noticeably and reduced by half. Set aside to cool slightly, then pour over the drained apples and toss to combine. Sprinkle with tapioca flour and toss to coat.
Roll the remaining piece of pie dough to a round approximately 12 inches in diameter.
Nestle about 1/3 of apple mixture into the chilled crust, arranging slices somewhat flat to avoid air gaps as much as possible. Sprinkle with 1/3 of marzipan cubes. Repeat with another 1/3 of apples, followed by 1/3 of marzipan, and finally remaining apples and marzipan. You should have a slight dome of apples.
Slightly moisten the edge of the pie dough using your fingertips dipped in water. Place the top crust pie dough over the filling, and crimp the dough as desired. Return to the fridge for 20 minutes.
Preheat the oven to 400F. Line a rimmed baking sheet with aluminum foil (just in case of overflow). Remove the pie from the fridge and cut a few large slits in the top of the dough to allow the steam to vent. Lightly brush the top and edges with milk.
Place the pie on prepared baking sheet and bake for 60 to 70 minutes until crust is golden brown and the filling starts to bubble out the vents. Cool for at least 4 hours before slicing and serving.

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