Marlborough Pie
Apr. 18th, 2019 12:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaMarlborough Pie
http://www.chewnibblenosh.com/recipe/marlborough-apple-pie/
Adapted from Cook’s Country
Marlborough apple pie is actually an old-school (pre-Civil War time) American pie. In this version, apples are shredded and cooked down in some butter, and then mixed into a rich, sherry-infused custard base, before baking. There are versions that called for applesauce instead of the shredded apples. Marlborough pie used to be a staple on American holiday tables, but has since, fallen out of fashion.
The shredded apples still gave the pie that apple crispy bite you’re looking for in an apple pie, but mixed with that creamy, sweet, spiced custard…well, it was really something magical.
Prep time: 10 mins
Cook time: 1 hour Total time: 1 hour 10 mins
Serves: 8
Ingredients
1 9-inch pre-baked pie shell, cooled
4 Tbsp. butter
2 Granny Smith apples, peeled and shredded (2 cups)
2 Fuji, Gala or Golden Delicious apples, peeled and shredded (2 cups)
1/2 cup sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground mace (or substitute nutmeg)
1/4 tsp. salt
3 large eggs, beaten lightly
1/2 cup heavy cream
5 Tbsp. dry sherry (Golden Sherry works if you can't find dry sherry)
1 tsp. grated lemon zest
1 tsp. vanilla extract
Instructions
Adjust the rack of the oven to the lower-middle level and heat the oven to 325*F.
Melt butter in a 12-inch skillet over medium heat.
Add the shredded apples and cook, stirring frequently, until the liquid in the pan is gone and the pan is dry, and the apples have softened, about 12-15 minutes.
Transfer the apples to a bowl and allow them to cool a bit, about 20 minutes.
Whisk together the sugar, cinnamon, mace and salt in a large bowl.
Add the eggs, cream, sherry, lemon zest, and vanilla and whisk together until smooth.
Add in the cooled apples and stir to combine.
Pour the apple custard mixture into the cooled pie shell.
Bake until the center is set, about 40 minutes.
Cool completely on a wire rack before serving, about 4 hours.
Can be made a day ahead and chilled.
Serve with whipped cream.
http://www.chewnibblenosh.com/recipe/marlborough-apple-pie/
Adapted from Cook’s Country
Marlborough apple pie is actually an old-school (pre-Civil War time) American pie. In this version, apples are shredded and cooked down in some butter, and then mixed into a rich, sherry-infused custard base, before baking. There are versions that called for applesauce instead of the shredded apples. Marlborough pie used to be a staple on American holiday tables, but has since, fallen out of fashion.
The shredded apples still gave the pie that apple crispy bite you’re looking for in an apple pie, but mixed with that creamy, sweet, spiced custard…well, it was really something magical.
Prep time: 10 mins
Cook time: 1 hour Total time: 1 hour 10 mins
Serves: 8
Ingredients
1 9-inch pre-baked pie shell, cooled
4 Tbsp. butter
2 Granny Smith apples, peeled and shredded (2 cups)
2 Fuji, Gala or Golden Delicious apples, peeled and shredded (2 cups)
1/2 cup sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground mace (or substitute nutmeg)
1/4 tsp. salt
3 large eggs, beaten lightly
1/2 cup heavy cream
5 Tbsp. dry sherry (Golden Sherry works if you can't find dry sherry)
1 tsp. grated lemon zest
1 tsp. vanilla extract
Instructions
Adjust the rack of the oven to the lower-middle level and heat the oven to 325*F.
Melt butter in a 12-inch skillet over medium heat.
Add the shredded apples and cook, stirring frequently, until the liquid in the pan is gone and the pan is dry, and the apples have softened, about 12-15 minutes.
Transfer the apples to a bowl and allow them to cool a bit, about 20 minutes.
Whisk together the sugar, cinnamon, mace and salt in a large bowl.
Add the eggs, cream, sherry, lemon zest, and vanilla and whisk together until smooth.
Add in the cooled apples and stir to combine.
Pour the apple custard mixture into the cooled pie shell.
Bake until the center is set, about 40 minutes.
Cool completely on a wire rack before serving, about 4 hours.
Can be made a day ahead and chilled.
Serve with whipped cream.
