serves
6-8
prep
20 minutes
cook
40 minutes
difficulty
Mid
serves
6-8
people
preparation
20
minutes
cooking
40
minutes
difficulty
Mid
level
Ingredients
Pie crust
- 2½ cups cake flour
- 225 g butter, cold
- Pinch salt
- Pinch sugar
- 105 ml ice water
- Egg wash, made with 1 egg
- 1 tbsp sugar
Apple filling
- 10 Honey crisp apples
- Juice of 1 lemon
- 113 g butter
- ¼ cup brown sugar
- 1 tsp cinnamon
- 1 tsp lemon zest
Cranberry compote
- 1 cup frozen cranberries
- 1½ tbsp sugar
- 3 tsp orange zest
- 75 ml orange juice (approx. juice of 1 orange )
- 1 tbsp orange liqueur
- ⅔ cup water
Marzipan streusel
- ¼ cup chopped almonds
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp all spice
- ¼ tsp cardamon
- 56 g butter
- ¼ cup brown sugar
- Pinch of salt
- ½ cup cake flour
- ¼ cup marzipan, grated
To serve
- Purchased caramel sauce and ice-cream
Chilling time: 30 minutes.
Instructions
- Make the pie crust dough. Place flour, butter and salt into a food processor and pulse until the mixture is the texture of course sand. Place the flour and butter mix into a bowl. Create a well, add the ice water and using a fork, bring it together. Place the mixer out onto a clean board or benchtop, bring the dough together into a smooth ball and wrap in plastic wrap. Place the dough into the fridge to rest for at least 30 minutes.
- Reserve 1 teaspoon lemon juice. Peel the apples and place in a bowl of cold water with the remaining lemon juice.
- Preheat the oven to 180°C (350°F).
- Slice the apples into thin slices. Place a skillet over high heat. Add butter and allow it to brown slightly. Add brown sugar and cinnamon. Stir to combine. Add apples, lower the heat to medium and stir to coat. Cook for 5 minutes and then add the teaspoon of lemon juice and the zest. Cook to 85% cooked and set aside until ready to build the pie.
- For the compote, place the frozen cranberries into a saucepan. Add sugar, orange zest and orange juice and cook until the cranberries are soft, adding some water if needed. Add orange liqueur, and using a BBQ lighter, carefully set the liqueur on fire to burn off the alcohol. Combine the cranberries and the apples and gently stir together.
- Make the streusel by combining almonds and spices in a mini chopper and blitz to a course crumb. Add butter, brown sugar, a pinch of salt and flour. Add marzipan and pulse.
- Lightly flour your clean work surface. Roll out the pie dough into a large circle. Using a fork, poke holes into the dough. Place the apple mixture into the centre of the pie dough then fold the sides of the dough up to close the apple filling into place.
- Top filling with marzipan streusel. Paint the pastry with egg wash and sprinkle the dough with sugar.
- Bake for 25-35 minutes or until the pastry is crisp on the bottom and golden and flaky around the sides.
- Serve warm with ice cream and caramel sauce.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
