Marlborough Apple Pie

From Cook's Country | October/November 2012

Why this recipe works:

This lesser-known New England dessert combines the comforting apple-and-spice flavors of traditional apple pie with silky custard. Using equal parts sweet and tart apples gave us just the right balance of flavor. Grated apples leached moisture into the custard, making it grainy, but a quick… read more

This lesser-known New England dessert combines the comforting apple-and-spice flavors of traditional apple pie with silky custard. Using equal parts sweet and tart apples gave us just the right balance of flavor. Grated apples leached moisture into the custard, making it grainy, but a quick sauté in melted butter evaporated moisture (thereby concentrating flavor) and softened the fruit to tender perfection. We enhanced sweet, rich custard with lemon, vanilla, and a dose of sherry before combining it with the apples. Then we baked the whole thing in our favorite pie shell, which we had parbaked to keep the crust flaky and crisp.

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Serves 8

Find our recipe for Single-Crust Pie Dough (see related content) or use your favorite store-bought dough; prebake according to the recipe instructions. Shred the apples on the large holes of a box grater. Store the pie in the refrigerator for up to 24 hours.

Ingredients

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