ALMOND PASTE PIE RECIPES

Steps:

• To prepare crust:Place the flour, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment (I recommend freezing the dry ingredients AND the bowl too for a bit if you can). Same for the butter, if you can pop it in the freezer for 15 mins or so before starting that’s ideal!With the mixer on low speed, slowly add the cold butter a few cubes at a time, until the butter breaks up into pea-sized crumbs (any larger chunks you can break up with your fingers).Add the apple cider vinegar and one tablespoon of ice water at a time, mixing on low speed until it just barely comes together into a crumbly dough (you should be able to pinch a piece of dough and have it hold together). Knead the dough once or twice to form a ball, then cut in half and form each half into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or overnight if possible.To assemble:Remove one disc of pie dough from the fridge and let sit at room temperature for 10 to 15 minutes until just soft enough to roll. On a lightly floured surface, roll the dough until it is roughly 12.5 inches in diameter and 1/8-inch thick. Carefully transfer the dough to a 9-inch pie pan, draping it into the bottom of the pan without stretching. Trim excess dough right to the edge of the rim (reserve excess for cut out decorations, if desired). Place in the refrigerator to chill for 3o minutes or up to 3 hours while you prepare the filling.In a large mixing bowl or zip top bag, 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. If using a bag, snip the corner of the bag and drain off any liquid into a small saucepan, or drain the apples in a colander set on top of a large bowl. Depending on the juiciness of your apples, you should have about 1/2 to 3/4 cup of liquid.Transfer the drained liquid to a small saucepan 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. If you want to add decorations, it’s easier to do so now (while the crust is flat). Use an egg wash or a little bit of water to make the decorations stick.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 trim overhang to 1-inch beyond the edges of the pan, pressing to form a seal. Tuck the overhang under the edge of bottom crust, then press and crimp the dough as desired. Return to the fridge for 20 minutes.Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil (just in case of overflow). Remove the pie from the freezer 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 egg wash, and sprinkle with sugar.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. Rotate the pan after 30 minutes or so, and keep an eye on the crust: if at any point the crust starts to brown too much, cover lightly with foil and continue baking.Remove from oven and place on a wire rack to cool for at least 4 hours before slicing and serving (cut into it too soon and the filling might not be fully set).