Tag Archives: pie

Plum Marzipan Pie

26 Jun

Hello there!


Earlier this week I bought some plums. They looked good, and I had eaten some the week before which were good, so I cast all doubt aside – it does seem a bit early in the year for plums, no? – and took them home. They were a disappointment! No goody juicy plum flavor at all, just very boring and kind of stale. Soooooo I started thinking about what to do with them, because I am opposed to wasting food, and also because I had been looking forward to eating them. I find that tasteless fruit develops flavor when baked or cooked, don’t you? And sooooo I decided to make a pie, despite the heat outside. Marzipan goes well with plums, flavor-wise, and it also bakes well. Since it is not Christmas, I only added a hint, a tiny hint of cinnamon. The outcome of the whole endeavor: a beautiful little pie in which the refreshing, slightly sour flavor of the plums is combined with the almondy sweetness of the marzipan. Here we go:

makes a small pie, i.e. is half of a regular recipe

1 1/4 cup flour
pinch of salt
1 stick butter, very cold, cut into pieces
1/8 cup ice water

10 plums
1 cup marzipan (approx. 7 oz.)
2 tbsps. brown sugar
cinnamon to taste


In a bowl, mix flour and salt. Add the butter; knead a little, then add half of the water and knead some more. Keep kneading and adding teaspoons of water until you have a smooth ball of dough. Wrap in plastic wrap and put into your fridge for approx. 30 mins.

In the meantime, wash, pit and quarter the plums. Cut the marzipan into pieces (about the same size as the plum quarters). Combine plums and marzipan with sugar and cinnamon; mix gently.


Preheat your oven to 350° F.

Cut the dough ball in half. Roll out one half and transfer into your pie pan. Add the filling. Roll out the remaining dough; cut some small vents, i.e. using a cookie cutter. Put on top of the filling, and connect the two dough layers by pressing the rims together and tucking the bottom rim under the top rim (heck, this is hard to describe! I hope you get what I’m trying to say). If you want to brush the crust with water, egg white, or something else, now is the time (I tend to not do that).

Bake for about 50 mins., until the crust is light brown and the filling is throwing bubbles.
Let cool a little before eating. Enjoy!


I did not add much sugar, since marzipan is sweet enough for my taste. I could, however, well imagine this pie with additional chocolate chunks or more cinnamon or nuts in the filling. Maybe at Christmas.



Apple Pie

14 May

Good evening!


It’s been a while. Time flies… Anyways, I made this beautiful apple pie tonight, because we had these apples lying around. They were not very good – kind of mealy, stale. Usually I make pancakes with whatever fruit I have to use up, but since it has been rainy today and colder, I was in the mood for comfort food.
This is a classic recipe (thanks are due to Martha Stewart – who else?), and it is very easy. Not to mention delicious!


For the crust:
2 1/2 cups flour
1 tsp. salt
1 cup very cold butter, cut into cubes
1/4 cup ice water

For the filling:
3 pounds apples
1 tsp. lemon juice
1/4 cup sugar
1 tsp. cinnamon
pinch of salt

Two things I should mention: I think the original recipe calls for an additional 1/2 tsp. nutmeg in the filling. I am not the biggest nutmeg fan, so I usually leave it out. What I also tend to not do is brush the pie with egg wash before baking; I usually use water (this time: apple juice).


For the crust, combine flour and salt in a bowl, and add the butter. Then add half of the water and start kneading. Slowly add the rest of the water, one spoonful at a time. Knead until you have a smooth, elastic dough. Form into a ball, cover in plastic wrap, and put into your fridge for at least 30 mins.


In the meantime, peel and core the apples, and cut them into cubes (or slices). In a bowl, mix the apple pieces with lemon juice, sugar, salt, and cinnamon.


Preheat your oven to 350° F.

Then take the dough out of the fridge, and cut it in half. Roll out one half (to a ca. 12 inch-round), transfer into your pie plate (9 inch). Fill with the apple mix. Roll out the remaining dough, and cut some ‘vents;’ I used a heart-shaped cookie cutter. Place on top of the apples; pressing gently, seal together the bottom piece of dough with the top (crimp the edge the way you like it; I kind of tuck it under). Brush with apple juice, and sprinkle with sugar (both lightly).


Bake for about 60 mins., until the crust is light brown, and the inside is bubbling. Let the pie cool for a while before serving. We ate ours with vanilla ice cream. It was heavenly! Really good. What kind of pie do you like?