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Apple, elderflower and almond pie recipe

2 ratings

This delicious twist on an apple pie makes a stunning pud for any occasion. Fragrant elderflower adds a sweet, floral note while marzipan and almonds add a gorgeous nutty taste, as well as different textures with every bite. Enjoy with custard, cream or vanilla ice cream as you like. See method

Serves 8
30 mins to prepare and 30 mins to cook, 45 mins to cool
604 calories / serving
Freezable

Ingredients

7 Pink Lady Apples
340g plain flour, sifted
225g butter
4tbsp 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

Each serving contains

Energy
2530kj
604kcal 30%
Fat
28g 40%
Saturates
15g 76%
Sugars
47g 52%
Salt
0.5g 8%

of the reference intake
Carbohydrate 78.1g Protein 6.6g Fibre 5.1g

Method

Put the flour and butter into a food processor fitted with a plastic blade and whiz until the mixture resembles breadcrumbs. Add the caster sugar and whiz again. Now add the yolk and whiz again until your pastry comes together into a ball. Wrap in cling film and leave to rest in the fridge for 45 mins.

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Quarter the apples and remove the core from each piece. Cut each quarter into slices, about 3 mm thick at the thickest part. Put them into a saucepan with the cordial and water, cover and simmer the apples very gently until they are just beginning to get tender on the outside. Strain off the liquid and measure how much you have. If it is more than about 75ml then put it into a small saucepan and boil to reduce it to 75 ml. Stir in the zest, pour the liquid over the apples and leave to cool. Preheat the oven to 190'C and put a metal baking sheet into it.
Roll out 2/3 of the pastry and line a pie dish (measuring 25cm in diameter, 5-6 cm deep) with it. Sprinkle the ground almonds on the bottom of the pie. Break the marzipan up into little chunks. Spoon the apples (with the elderflower syrup) into the case, scattering the chunks of marzipan as you go. Roll out the rest of the pastry and make 6 strips with which to form a lattice on the top. Moisten each end of the pastry strips and lay them across the top of the pie. Press down to seal. Put this into the oven on top of the baking sheet and cook until golden.
It will take about 30 mins. About 8 mins before the end of cooking time, scatter a handful of flaked almonds on top and return to the oven – the almonds will toast in the final stage of baking. Dust the pie lightly with icing sugar before serving.