Marlborough Pie (Apple Custard Pie)
Marlborough Pie is a spiced apple custard pie once considered a traditional New England Thanksgiving dessert. Made with applesauce, cream, eggs, nutmeg, and a splash of sherry, it's in the style of pumpkin pie but with a flavor more in line with apple pie.
Ingredients
Crust
- 1 Dark, Blind-Baked Pie Shell
- 2 tbsp Heavy Whipping Cream (optional)
Applesauce Custard
- 1 lb Apples, stewed (1 Gala, 1 Granny Smith) (or 1 cup unsweetened applesauce)
- ¾ cup Granulated Sugar
- 3 tbsp Sherry
- 2 tbsp Unsalted Butter, melted
- 2½ tbsp Lemon Juice
- ½ tsp Nutmeg, ground
- ¼ tsp Salt
- 3 Eggs
- ½ cup Whole Milk
- ½ cup Heavy Whipping Cream
Instructions
- Before beginning to make this pie, prepare a dark, blind-baked pie crust. Instructions can be found here.
- Preheat oven to 350°F (175°C).
- In a food processor, blend stewed apples (or applesauce), sugar, sherry, lemon juice, nutmeg, and salt until smooth.
- Add eggs, milk, and cream. Blend again until fully combined.
- Brush edges of pie crust with cream if desired for a golden brown finish after baking.
- Pour filling into pie shell and place on a baking sheet.
- Bake 30–40 minutes, until custard is set but the center still jiggles slightly.
- Cool at room temperature, then refrigerate for at least 3 hours before serving.
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