marzipan pie crust, thin layer of semi sweet chocolate on bottom,what type of filling pie recipe pls??

Question

Yes, for Christmas I desire to make a pie. A pie w/marzipan crust, w/a tad of semi sweet chocolate swirvled on the bottom of crust.
As far as the filling, was thinking of something w/orange/orange FLAVOR ADDED to a type delicious filling
hmmmmm, MMMMMMM~so what type filling would you suggest for a pie w/maripan crust??
hmmm ???
yes, ... go on
I'm all ears { :--D

Answer 1

This isn't exactly what you are looking for, but it is a start.

From Simply Recipes

Apple Almond Cranberry Pie Recipe

Sometimes you find some pretty good recipes in magazine food ads. This Apple Almond Cranberry Pie recipe comes from an advertisement for Odense Almond Paste, made from almonds and sugar and imported from Denmark. What's the difference between almond paste and marzipan? Both almond paste and marzipan have the same ingredients: almonds, sugar and glucose. Marzipan is milled to a smoother consistency, has more sugar and therefore is more pliable. Almond Paste has a higher almond content which gives it a stronger flavor. The original recipe called for sweetened dried cranberries, but the almond paste has enough sugar in it already. Fresh frozen cranberries work just fine here.

1 roll (about 7 oz) Almond Paste (recommended brand is Odense)
1 unbaked 9" pie crust
5 baking apples (like Granny Smith), peeled, cored, and sliced (about 5 cups)
1 cup fresh or thawed frozen cranberries
1/4 cup sugar
1 teaspoon cinnamon, divided into two 1/2 teaspoon portions
1/2 cup all purpose flour
1/2 cup uncooked oats
1/2 cup brown sugar
6 Tablespoons butter
1/4 cup chopped almonds (optional)

Preheat oven to 375°F. Roll almond paste on a sheet of wax paper to form an 8 to 9 inch circle. Press rolled almond paste into the bottom of an unbaked pie crust. In a bowl, combine apples, cranberries, sugar and 1/2 teaspoon of cinnamon. Pour into pie shell. In a bowl, combine the remaining cinnamon, flour oats, and brown sugar. Cut butter into flour mixture until crumbs are formed. Spoon crumb mixture evenly over apples. Bake 50-60 minutes. Sprinkle with almonds (optional) the last 5 minutes of cooking time.

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http://www.forkandbottle.com/cooking/recipes/cherry.htm
(check out the photo)
Rustic Cherry Tart (Galette) Recipe
1 Pate Brisee or Pie Crust 10-12” Round – chilled*
25 large organic red-black cherries pitted – (Cherries should be perfect and ripe)
1 Pkg of Sicilian Organic Marzipan**
Tiny bit of sugar for sprinkling (optional)

Flatten Marzipan into a ½” disk (about 4” round) and place in middle of the pie crust round and pile cherries on top in 1 -2 rows. Make sure your crust is just warm enough to bend without cracking.

Starting at one point on the circle fold the edge of the crust into the middle, then make a pleat and continue clockwise until all sides are folded in and over the cherries – there should be cherries showing but they should not be able to roll out. Chill for 10-30 minutes. Heat oven to 400 degrees. Cook until done (the pastry is golden) about 25 minutes.

When you remove from the oven you can lightly sprinkle sugar over the top for a decorative effect. Serve by itself or with Whipped Cream or Vanilla ice cream.
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http://www.epicurious.com/recipes/food/views/100327

Pear-Cardamom Pie with Almond Crust

Ingredients:
For crust
2 3/4 cups all purpose flour 1 7-ounce package marzipan or almond paste, coarsely crumbled
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
5 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
5 tablespoons (about) pear nectar
1/2 teaspoon almond extract

For filling
1/3 cup (packed) dark brown sugar
1 vanilla bean, coarsely chopped
3 tablespoons cornstarch
1/4 teaspoon ground cardamom
3 pounds firm but ripe Bartlett pears, peeled, halved, cored, cut into 1/2- to 3/4-inch-thick wedges
2 tablespoons pear nectar

1 egg, beaten to blend (for glaze)
1 tablespoon sugar

Preparation:
Make crust:
Blend flour, marzipan and salt in processor until marzipan is finely ground. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Mix 3 tablespoons pear nectar and almond extract and blend in using on/off turns. Gradually blend in enough pear nectar by tablespoonfuls to form moist clumps. Gather dough into ball. Divide dough into 2 pieces. Flatten each into disk. Wrap each disk in plastic and refrigerate 2 hours. (Dough can be prepared up to 3 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling out.)

Make filling:
Grind brown sugar and vanilla bean in processor 1 minute. Add cornstarch and cardamom and process until vanilla bean is almost completely blended. Transfer to large bowl. Add pears and pear nectar; toss to coat.

Position rack in bottom third of oven and preheat to 400°F. Roll out 1 dough disk between sheets of floured parchment paper to 13-inch round. Peel off top sheet of parchment. Invert dough into 9-inch-diameter glass pie dish. Peel off top sheet of parchment. Trim overhang to 1/2 inch. Transfer filling to crust. Roll out second dough disk between sheets of floured parchment to 13-inch round. Drape dough over filling. Trim overhang to 1/2 inch. Press edges together to seal; fold under. Crimp edge decoratively.

Gather scraps and reroll between sheets of floured parchment. Cut out leaf shapes using cookie cutter. Arrange atop pie. Brush top of crust (not edge) with glaze. Sprinkle with 1 tablespoon sugar. Cut several slits in top to allow steam to escape during baking. Bake pie 15 minutes. Cover crust edge with foil to prevent over-browning. Continue baking until crust browns and pears are almost tender when pierced with skewer, about 40 minutes. Cool pie on rack at least 1 1/2 hours. Serve slightly warm or at room temperature.
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The filling for this pie might be good with your marzipan idea:
http://www.epicurious.com/recipes/food/views/231903
Rhubarb Lattice Pie with Cardamom and Orange

Ingredients:

Crust
2 cups all purpose flour
2 tablespoons sugar
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes, frozen 15 minutes
7 tablespoons (about) ice water

Filling
10 cups 1-inch pieces rhubarb (about 2 1/2 pounds)
2/3 cup plus 2 teaspoons sugar
1/4 cup orange juice
2 1/2 teaspoons grated orange peel
1/2 teaspoon ground cardamom
1/4 cup strawberry preserves

1 tablespoon whipping cream

Vanilla ice cream


Preparation:

For crust:
Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, blend until coarse meal forms. Add 6 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more ice water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten into disks. Wrap and chill at least 1 hour and up to 1 day.

Filling
10 cups 1-inch pieces rhubarb (about 2 1/2 pounds)
2/3 cup plus 2 teaspoons sugar
1/4 cup orange juice
2 1/2 teaspoons grated orange peel
1/2 teaspoon ground cardamom
1/4 cup strawberry preserves

1 tablespoon whipping cream

Vanilla ice cream

For filling:
Combine rhubarb, 2/3 cup sugar, orange juice, orange peel, and cardamom in large deep skillet. Toss over medium-high heat until liquid starts to bubble. Reduce heat to medium. Cover and simmer until rhubarb is almost tender, stirring very gently occasionally to keep rhubarb intact, about 8 minutes. Using slotted spoon, transfer rhubarb to colander set over bowl. Drain well. Add syrup from bowl to skillet. Boil until juices in skillet are thick and reduced to 2/3 cup, adding any additional drained syrup from bowl, about 7 minutes. Mix in preserves. Cool mixture in skillet 15 minutes. Very gently fold in rhubarb (do not overmix or rhubarb will fall apart).

Preheat oven to 375°F. Roll out larger dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Roll out smaller dough disk to 11-inch round; cut into 1/2-inch-wide strips. Spoon filling into pie dish. Arrange 6 dough strips atop filling, spacing evenly apart. Arrange 5 dough strips atop filling in opposite direction, forming lattice. Seal strip ends to crust edge. Stir cream and 2 teaspoons sugar in small bowl to blend. Brush over lattice, but not crust edge.

Bake pie until filling bubbles thickly and crust is golden, covering edge with foil if browning too quickly, about 55 minutes. Cool pie completely. Cut into wedges; serve with ice cream.

Answer 2

I wasn't sure what marzipan crust was but i found a recipe online that looks good! Have fun! :)

Answer 3

I recommend lime, such as a filling similar to a key lime pie.