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Layered Apple Pie Sweet Blog with Mascarpone Cream and Almond Crumble - photo 1
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Layered Apple Pie Sweet Blog with Mascarpone Cream and Almond Crumble

Cakes and Bakes Desserts Desserts for Kids 90 min Medium 11 wyświetleń ~30.32 PLN - (0)
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Description

A delicate, layered interpretation of the classic apple pie — a buttery crust as the base, aromatic stewed apples with cinnamon and lemon, a light mascarpone cream, and a crunchy almond crumble. The dish combines the traditional flavor of apples with a modern, blog-worthy aesthetic: layered presentation, contrasting textures, and a delicate glaze create an impressive and delicious dessert perfect for afternoon coffee, family gatherings, or as an elegant finale to dinner.

Składniki (20)

Servings:
4
  • Wheat flour 250 g
  • Butter (shortcrust pastry) 140 g
  • Powdered sugar 60 g
  • Egg 1 szt.
  • Apples (preferably sweet-tart) 600 g
  • Sugar (for the filling) 80 g
  • Lemon juice 20 ml
  • Potato flour 15 g
  • Butter (for sautéing apples) 15 g
  • Wheat flour (crumb topping) 80 g
  • Butter (for crumble) 60 g
  • Brown sugar 50 g
  • Mascarpone 150 g
  • 30% cream 100 ml
  • Powdered sugar (for the cream) 30 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground cinnamon 5 g
  • ✨ Opcjonalne
  • Almond flakes 30 g
  • Vanilla ice cream (for serving) 200 g
💰 Szacowany koszt dania: ~30.32 PLN (7.58 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare the ingredients and tools: a large bowl, a grater, a knife, plastic wrap, a rolling pin, a mold with a diameter of 20-22 cm. Sift 250 g of flour and 60 g of powdered sugar into a large bowl, add 1 g of salt and mix with your dry fingers to combine the ingredients.

Ingredients: Wheat flour, Powdered sugar, Salt
Use a steel sieve to sift the flour; a 20-22 cm mold will give a compact, layered effect. Avoid working the dough in a warm place — chilled butter provides better flakiness.
2

Cut 140 g of cold butter into cubes about 1 cm on each side and place it in a bowl with the flour. Rub the butter with your fingers or use a pastry cutter until the mixture resembles fine crumbly bits (the size of pea grains).

Ingredients: Butter (shortcrust pastry), Wheat flour
Use a pastry cutter or two knives if you don't want to warm the butter with your hands. Work quickly — pieces of butter should be visible in the mixture.
3

Crack 60 g of egg into a small bowl, whisk with a fork, and pour into the flour and butter mixture. Quickly knead the ingredients with a wooden spoon until the mixture begins to come together. Transfer to a lightly floured surface and press down, forming a disk. Wrap in plastic wrap and chill in the refrigerator for 30-40 minutes.

Ingredients: Egg
Use a wooden spoon or a mixer with a dough hook (briefly). The dough should not be too wet — if it sticks, add a little flour. Chilling is key to prevent the dough from shrinking while baking.

Apple filling

4

Peel 600 g of apples, remove the cores, and cut into large cubes (about 1-1.5 cm). Drizzle the pieces with 20 ml of lemon juice to prevent browning and gently mix.

Ingredients: Apples (preferably sweet-tart), Lemon juice
Use a sharp knife and a cutting board with grooves; drizzling with lemon prevents oxidation. Even pieces will ensure uniform stewing.
5

Heat a medium skillet over medium heat, add 15 g of butter. When the butter melts and starts to foam slightly (about 30 seconds), add the chopped apples and 80 g of sugar. Sauté, stirring every 1-2 minutes for 6-8 minutes, until the apples begin to soften but do not break down completely.

Ingredients: Butter (for sautéing apples), Apples (preferably sweet-tart), Sugar (for the filling)
The best pan is 24-26 cm in diameter. Do not burn the butter — if it starts to darken, reduce the heat. The apples should be soft but still retain their structure.
6

Reduce the heat to low, add 5 g of cinnamon and 15 g of cornstarch dissolved in 10 ml of water (mix beforehand to avoid lumps). Cook for another 1-2 minutes until the sauce thickens slightly. Set aside to cool.

Ingredients: Ground cinnamon, Potato flour
Potato starch should be dissolved in cold water before adding. If the mixture is too loose after cooling, it can be gently evaporated for an additional minute over low heat.

Almond Crumble

7

In a bowl, combine 80 g of flour, 50 g of brown sugar, and 60 g of soft butter. Rub with your fingers or use a fork until uneven crumbs form. Finally, add 30 g of almond flakes (optional) and gently mix in.

Ingredients: Wheat flour (crumb topping), Brown sugar, Butter (for crumble), Almond flakes
The crumble should have various sizes of clumps — this will ensure crispiness after baking. If you don't have almond flakes, you can add chopped nuts or skip them (option included in the choices).

Mascarpone cream

8

Chill 100 g of cream and whip it with a mixer on medium speed until stiff (about 90 seconds). In a separate bowl, mix 150 g of mascarpone with 30 g of powdered sugar and 5 g of vanilla extract, then gently fold it into the whipped cream, using a spatula to mix from top to bottom to maintain fluffiness.

Ingredients: Mascarpone, 30% cream, Powdered sugar (for the cream), Vanilla extract
Use cold cream and a cold mixing bowl for a more stable cream. Do not mix too long after combining the mascarpone with the cream — the cream may curdle.

Assembly and Baking

9

Preheat the oven to 180°C (top-bottom). Take the chilled dough, roll it out on a lightly floured surface into a circle slightly larger than the pan (about 3 mm thick). Line a 20-22 cm diameter pan with baking paper, transfer the dough to the pan, pressing it into the bottom and sides, and trim the excess.

Ingredients: Wheat flour, Egg, Butter (shortcrust pastry)
The easiest way is to use a rolling pin and two strips of parchment paper to transfer the dough without tearing it. If the dough shrinks while baking, chill it again for 10 minutes before baking.
10

Spread the cooled apple filling evenly over the prepared pie crust, cover with a thin layer of mascarpone cream (about 1 cm), and sprinkle the crumble evenly on top. If you are using almond flakes, sprinkle them on top.

Ingredients: Apples (preferably sweet-tart), Mascarpone, Wheat flour (crumb topping), Butter (for crumble), Brown sugar, Almond flakes
Gently spread the cream so as not to push the apples off the edge of the pan. The crumble can be thicker or thinner depending on your preference for crunchiness.
11

Place the dish in the preheated oven on the middle rack and bake for 30-35 minutes at 180°C, until the crumble is golden brown and the edges of the cake are golden. After baking, remove and let cool on a rack for 20-30 minutes.

Ingredients: Wheat flour, Butter (for crumble), Apples (preferably sweet-tart)
Watch in the last 5-10 minutes of baking — if the top browns too quickly, loosely cover it with aluminum foil. The cake cools and matures — do not cut it immediately.

Glaze and serving

12

Before serving, you can sift a little powdered sugar on top for a "snowy" finishing effect. Serve the pieces on a plate with a portion (optional) of 50 g of vanilla ice cream next to each serving.

Ingredients: Powdered sugar, Vanilla ice cream (for serving)
Use a small sieve to sift the powdered sugar for an aesthetic finish. Serve the ice cream slightly melted — it creates a pleasant contrast with the still warm interior of the apple pie.

Fun Fact

💡

Apple pie has many local variations in Europe; layered versions with creams and crumbles are a contemporary interpretation that combines the traditional taste of apples with modern pastry techniques.

Best for

popołudniowa kawa rodzinne przyjęcie święta jesienno-zimowe

Tips

🍽️ Serving

Serve slightly warm or at room temperature. A strong coffee or tea will complement it well. If serving with ice cream, serve immediately so the ice cream gently melts and combines with the cream.

🥡 Storage

Store in the refrigerator covered with plastic wrap/aluminum foil for a maximum of 3 days (the mascarpone cream limits shelf life). To reheat, place a piece in the oven for 8-10 minutes at 160°C or heat in the microwave for 20-30 seconds if you prefer a warm portion. The crumble may lose its crunch — best on the first day.

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