2 1/3 cups ﬂour
17 1/2 tablespoons margarine
4 tablespoons cream
3 1/2 ounces marzipan
3 tablespoons sugar
3 to 4 tablespoons apricot or
pineapple puree (can of baby food)
2 tablespoons raisins
 Cut crust ingredients together with pastry blender or food processor. Form into a ball without kneading. Cover and refrigerate for about 40 minutes. Roll pastry out on a baking sheet into a thin square, 10 X 10 inches. Trimm edges evenly and roll them into a 1/2-inch rim. Mix marzipan with the egg so that it becomes a smooth batter and spread this over pastry. Bake at 425° F for 10 minutes.
 Peel and core apples and cut into thin slices. Place slices, overlapping, on baked pastry square. Sprinkle with a little sugar. Bake for another 15 minutes at 400° F.
 Warm raisins in a little water; drain. Take pie out of oven. Brush with apricot puree and sprinkle with raisins. Makes 1 10-inch pie.