This #Applepie, #Äppelkaka, is roughly how I remember it from the chef gig I had back in 2000. #recipe 👇 Secret ingredient is the #marzipan. Crust (Shortcrust Pastry) 150 g cold butter 3 dl all-purpose flour (about 180 g) 1 dl granulated sugar 1 egg yolk (or 1 small whole egg) Optional: 1 tsp vanilla sugar Rub the butter and flour together until the mixture resembles coarse crumbs. Add the sugar and egg yolk, then quickly work into a dough. Press the dough into a greased 26 cm (10-inch) pie or tart tin, preferably with a removable bottom. Chill for about 30 minutes. Pre-bake at 200°C (390°F) for about 10 minutes. Filling 3–4 apples, peeled and sliced (slightly tart varieties work best) 2–3 tbsp granulated sugar, to taste 1–2 tsp ground cinnamon 100–125 g marzipan, grated 2 dl crème fraîche (preferably full-fat, around 34%) Toss the apple slices with the sugar and cinnamon. Mix in the grated marzipan. Fold in the crème fraîche rather casually—everything should be combined, but not perfectly smooth. Pour the mixture into the pre-baked crust. Bake at 175–200°C (350–390°F) for 35–40 minutes, until the filling is set and the pie is beautifully golden.