Marlborough Apple Pie
Once, there were nearly as many types of apple pie as varieties of apples. Why did this delicious version disappear?
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 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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