Apple Cream Pie
A couple of years ago I bought a cookbook called ‘American Pie’. Its full of yummy and amazing recipes from America. I have a soft spot for American baking goods, so of course I needed this book on my shelf. One of the recipes that I keep looking at is this apple cream pie recipe. And today I decided to give it a go. I added my Danish touch to the topping with marzipan, but otherwise its pretty much straight from the book.
Ingredients for the pie crust
300 g flour
1 tbsp Sugar
1 tsp salt
225 g of cold butter, cut into small cubes
5-7 tbsp of coldwater
Put flour, sugar and salt into a mixing bowl with the butter.
Using a pastry cutter or a fork, cut the butter into the flour till the mixture is crumbly.
Add water, a tablespoon at a time until the dough comes together
Mix together with your hands until dough is just formed.
Shape the dough into two, cover them in plastic wrap, and refrigerate for least 30 minutes. (you’ll only need one for this recipe. Keep the other dough disc in the fridge for up to 1 week or the freezer for 2 months)
Line a pan with the dough and place in the fridge till the filling is ready.
Turn on your oven to 230 C
Ingredients for the filling
7 apples, cut into bite sized pieces
225 g sugar
50 g flour
seeds form 1 vanilla pod
2,25 dl. heavy cream
Peel and cut the apples into bite size pieces and add to a bowl.
Add sugar, flour, vanilla and cream and fold until the apples are all covered.
60 g flour
60 g sugar
50 g butter, room temp.
100 g marzipan, grated
Mix all the topping ingredients in a bowl.
Assembly of the pie
Take the pan with the piecrust out of the fridge and pour in the apple filling. Crumble the topping evenly on top and place the pie in the oven at 230C for 10 minutes. Now reduce the heat to 170 C and bake for another 50 minutes.
When the pie is done, let it cool on a rack. Store in the fridge.