Sunday, January 24, 2016

My Own Marlborough Pie

Since the 1600's Marlborough pie has been known as an apple custard pie. The finished pie has a sweet-tart flavor due to the addition of lemon and sherry wine. Nearly every family in New England has their own method of making their pie, which is a sort of lemon pie. Each thinks her grandmother left a better receipt for Marlborough pie than anybody else did.

Here is a simple, easy to fix take on this fine old tradition. slave used lemon juice and zest. This will also work if you use triple sec orange in place of the lemon.

    1 graham cracker pie shell
    1 egg beaten
2 gala apples, peeled, cored and sliced, then chopped
1 lemon juice & zest
1 pkg cheesecake flavored sugar free pudding & pie filling
1½ cup skim milk

Cinnamon for dusting (optional)
Salted caramel topping to serve along side


Preheat oven to 375°. Always place the aluminum pie crust pan down into a regular metal pan. This will provide the support it needs.
Remove the plastic from the pie shell and brush the graham cracker with beaten egg. Bake for 5 – 6 minutes. Remove from oven and allow to cool. 

Zest the lemon then juice it into the zest and set aside.

Peel the apples, cut down the center and using a melon ball-er, core the apple halves.

Using a mandolin carefully, slice into thin slices and toss with the lemon juice and zest. (or instead, toss with ¼ cup of triple sec orange)

Now fix the pudding according to box directions except use only 1½ cups of milk instead of the full 2 cups.

Stack a layer of apple with a few spoonfuls of pudding and repeat until all is used.

Invert the plastic on top of pie to serve as a lid and refrigerate at least overnight. This allows the flavors to blend.

 This is not intended to be a super sweet desert. The original recipes called for apples to be grated into sherry, then baked into a firm custard. This is a lighter and faster way to make a unique pie that has a ready made history for conversation.

What an impressive way to serve your special someone.

For our music:

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by 

Dan White


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