Almond Apple Pie
Yield 8 servings
Perfect pie dough
- 3 cups flour, cold, plus more for dusting
- 1 teaspoon kosher salt
- 1 1/2 cups (3 sticks) unsalted butter, cut into small pieces, chilled or frozen
- 10 tablespoons ice water
- 4 Gala apples, peeled
- 4 McIntosh apples, peeled
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 5 tablespoons all-purpose flour, plus more for dusting
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 teaspoon kosher salt
- 1 large egg, beaten
- One 7-ounce tube marzipan almond paste
For the pie dough, combine the flour and salt in a food processor. Add the butter and pulse until you have large pea-size chunks scattered throughout. Slowly add 8 to 10 tablespoons of the ice-cold water until the mixture is just combined; do not overmix (there should be visible bits of butter in the dough). Transfer the dough to a floured surface, divide in half, and shape into 2 discs. Wrap them separately in plastic wrap. Refrigerate for at least 30 minutes.
Preheat the oven to 400º F.
For the filling, cut the apples into quarters and remove the cores. Cut each quarter into 1/2-inch slices and toss with the lemon juice in a large bowl. Melt the butter in a large skillet set over medium-high heat. Add the apples, toss to coat in the butter, and cook until softened, 5 to 7 minutes. Add both of the sugars, flour, cinnamon, nutmeg, allspice, and salt over the apples and toss to coat evenly. Remove the pan from the heat and let cool completely.
On a floured surface, roll out one of the dough discs until it is 1/4-inch thick. Transfer to a 9-inch pie plate, giving yourself a 1/2-inch overhang. Roll the marzipan between 2 pieces of parchment paper into a 9-by-1/8-inch-thick circle. Place the marzipan over the bottom crust. Prick the crust using a fork, and fill the crust with the apple mixture.
Roll out the second pie dough disc slightly thinner than ¼-inch-thick. Transfer it to the top of the pie and trim the edges to about 1/2-inch overhang. Pinch the top crust to the bottom, fluting the edge, or press to seal with the tines of a fork. Vent the pie by cutting 4 slits in the top, and brush with beaten egg.
Transfer the pie to a baking sheet and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Let cool for 20 minutes before serving. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.