Marlborough Pie
Discover the timeless charm of Marlborough Pie, a fragrant and creamy dessert rooted in New England tradition. This pie combines tender, buttery apples—lightly sautéed with lemon juice and spices like cinnamon and nutmeg—with a rich custard filling enhanced by heavy cream and a touch of sherry or apple cider. Baked to golden perfection in a flaky pie crust, Marlborough Pie is a harmonious balance of tart, sweet, and aromatic flavors. Perfect for holiday gatherings or a cozy weekend treat, this heritage recipe is surprisingly easy to make, with a preparation time of just 20 minutes before baking. Serve it warm or at room temperature, paired with whipped cream or vanilla ice cream, for a nostalgic dessert guaranteed to impress.
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Recipe Information
Ingredients
- 1 pre-made or homemade (single crust) Pie crust
- 2 medium (such as Granny Smith or Golden Delicious) Apples
- 1 tablespoon Lemon juice
- 2 tablespoons Butter
- 0.5 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Heavy cream
- 0.25 cup Sherry or apple cider
Instructions
Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and crimp the edges. Set aside.
Peel, core, and finely dice the apples. Place the diced apples into a medium saucepan with the lemon juice and butter. Cook over medium heat, stirring occasionally, until the apples are soft, about 5-7 minutes.
Remove the apple mixture from heat and mash lightly with a fork or potato masher. Set aside and allow to cool slightly.
In a mixing bowl, whisk together the granulated sugar, ground cinnamon, ground nutmeg, and salt.
In a separate large bowl, beat the eggs until light. Gradually whisk in the sugar mixture, followed by the heavy cream and sherry (or apple cider). Stir in the cooled apple mixture until well combined.
Pour the filling into the prepared pie crust. Smooth the top with a spatula to ensure even baking.
Bake in the preheated oven for 40-45 minutes, or until the filling is set and the top is lightly golden. A toothpick inserted into the center should come out clean.
Allow the pie to cool on a wire rack for at least 1 hour before serving. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 1597 mg | 69% | |
| Total Carbohydrate | 209.9 g | 76% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 144.2 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 144 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
