These simple apple and almond pies looks impressive because of the plaited pastry (a trick I learnt years ago from an Australian Women’s Weekly cookbook), but are quick and easy and can be assembled up to a day ahead. Butter puff pastry makes a big difference to the flavour and mouth-feel; Carême brand is a great freezer staple to keep on hand. It does soften quickly, so keep it in the fridge until you’re ready to assemble the pies, then work fast and, if it gets too soft, put it back in the fridge for 10 minutes or so before continuing. Keep it on the plastic sheet it’s packed in until the pies are ready to go onto the baking tray, as this makes them easier to move. I whip some Disaronno amaretto liqueur into the cream and then serve a glass of it with dessert, it works a treat with the marzipan and almonds.
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