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.

Ingredients

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

Preparation

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.


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