Best Italian Apple Mascarpone Pie With Almond Topping Recipes

MASCARPONE APPLE CRUMBLE TORTA

Steps:

• Preheat the oven to 350 degrees F, and set a rack to the middle of the oven.
• To a large bowl, add the flour, almond flour, sugar, cinnamon, baking powder and salt. Add the cold butter and begin working it in with your fingers, smearing it slightly to make small streaks of butter with flour and pieces of butter. Once the butter is evenly worked in and there are remaining pieces of butter around the size of peas, add in the 2 tablespoons of water and continue to mix with your hands until evenly spread throughout. Be careful to not overwork the dough. The mixture should be loose and crumbly.
• To the bottom of a 9-inch springform pan, add 2/3 of the crumble mixture, pressing down to form a crust. Bake in the oven for about 12 to 15 minutes, or until set until just slightly golden. Set aside to cool slightly.
• Meanwhile, in the bowl of an electric mixer with a paddle attachment, add the mascarpone, cream cheese, and sugar. Mix on high until fluffy and combined, for about 1 minute. Add the eggs one at a time, scraping with a rubber spatula if necessary, and mix on high until the batter is very smooth and creamy. Add the vanilla and apple cider vinegar, and mix until incorporated.
• Pour the mascarpone filling into the crust. Arrange the sliced apples over the top to cover the cheesecake filling, and finish by topping with the remaining 1/3rd of the crumble mixture.
• Bake in the oven for one hour, or until the topping is golden brown and only the very center of the cheesecake jiggles slightly.
• Allow the cheesecake to cool to room temperature. Refrigerate for at least 2 hours before serving. Remove from the springform pan, and dust with powdered sugar to serve.

ITALIAN APPLE-MASCARPONE PIE WITH ALMOND TOPPING

Steps:

• CRUST:.
• In a large bowl, combine the flour, sugar, and salt. Using a pastry cutter, cut in the butter and shortening. Drizzle the water and vinegar into the flour mixture and combine with hands until a dough is formed. Divide dough in half and shape into a flat disc. Refrigerate for 2-3 hours.
• Preheat oven to 450 degrees. When ready to bake, roll out one dough and line 9" pie plate. For this particular pie, Line with foil and add pie weights. Bake for 15 minutes. Remove from oven; remove foil and weights. Reduce oven temperature to 375 and bake for about 10 minutes. Remove from oven and let cool.
• APPLE-MASCARPONE FILLING:.
• Peel, core, and slice apples. Place apples in large bowl and drizzle lemon juice over apples. In a large saucepan, over medium heat, stir the apples, sugar, cornstarch, salt, and cinnamon. Cook until apples are just slightly soft and juices have thickened. Remove from heat and stir in vanilla extract and almond extract. Set aside. In a large bowl, whisk the egg, cream, and mascarpone. Mix until smooth and well combined. Set aside.
• ALMOND TOPPING:.
• In a medium bowl, combine the marzipan, flour, and butter. Add almonds; combine until topping is crumbly. Set aside.
• TO BAKE PIE:.
• Preheat oven to 375 degrees.
• Spoon apples into partially baked pie crust- lined pie plate. Pour mascarpone cream filling over apples. Tent loosely and bake for 25-30 minutes until filling is almost set. Remove from oven and sprinkle marzipan topping. Return to oven and bake for an additional 10-12 minutes, until topping is lightly browned. Let sit for 3-4 hours before slicing.

APPLE PIE BY GRANDMA OPLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
• Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

MASCARPONE APPLE PIE

Steps:

• Combine all crust ingredients and press on bottom and sides of greased 9-inch pie plate.
• Bake crust 10 minutes at 350 degrees, and cool on rack.
• For filling, melt 2 T butter over medium heat in large skillet; stir in brown sugar, lemon juice, and cinnamon.
• Stir in apples and cook uncovered over medium heat for 25 minutes (or until apples are very tender), stirring occasionally.
• When finished cooking apple mixture, cool 15 minutes.
• Meanwhile, beat cheese, sugar, and amaretto with electric mixer on medium speed for 30 seconds, until light and fluffy.
• In separate bowl beat whipping cream until soft peaks form, and beat into cheese mixture on low speed until combined.
• Alternate layers of apple and cheese mixtures in crust, making four layers and ending with the cheese mixture.
• Cover loosely and chill at least 4 hours/up to 24 hours.

AUNT CAROL'S APPLE PIE

Steps:

• Peel and slice apples. Toss with sugars, cinnamon and flour. Set aside.
• Roll crust to make slightly larger to fit 10-inch glass pie pan. Fit bottom crust in pie pan. Turn in apple mixture and dot with butter. Put crust on top and crimp edges of crust together.
• Preheat oven to 450 degrees F (230 degrees C).
• Wet hands with water and dampen top of pie. Sprinkle with additional sugar. Puncture top of pie with fork so the steam can escape.
• Bake for 15 minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C) and continue baking for about 45 minutes more, until crust is golden brown. It's a good practice to place a piece of aluminum foil slightly larger than the pie under the pie plate to catch overflows. Serve warm.