MARLBOROUGH PIE

Marlborough Pie

An elegant, long-time favorite in New England, Marlborough pie boasts an apple-infused custard flavored with lemon and sherry.

Total Time: 2 hours
Hands-On Time: 50 minutes
Yield: 6 servings

Ingredients

• All-purpose flour (for work surface)
• 1/2 recipe Double-Crust Pastry, prepared and chilled
• 2 large firm-tart apples (about 1 pound total), such as Granny Smith or Northern Spy, peeled and cored
• 2 large firm-sweet apples (about 1 pound total), such as Pink Lady, peeled and cored
• 3 tablespoons lemon juice
• 3 tablespoons dry sherry
• 2 tablespoons salted butter
• 2/3 cup granulated sugar
• 3 large eggs
• 1 cup light cream
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon table salt

Instructions

Preheat your oven to 400° and set a rack to the middle position. On a floured surface, roll out one disc of dough (freeze the other disc for later), working from the center, into a 10-inch circle, about 1/8 inch thick. Carefully transfer the dough to a 9-inch pie plate and press into the sides. Drape any excess crust over the edge; then fold under and crimp. Use a fork to prick holes in the bottom of the dough. Line the dough with foil and fill with dried beans or pie weights. Bake 8 minutes. Remove the weights and foil carefully; then continue baking another 5 minutes (the crust will still look pale). Remove from the oven and set aside.

Reduce the oven temperature to 350°. Using a box grater, grate the apples down to the core. Transfer to a medium-size bowl and stir in the lemon juice and sherry. In a large, heavy-bottomed skillet over medium-high heat, melt the butter; then add the apples (with their liquid) and the sugar, and cook, stirring, until the liquid begins to boil. Reduce the heat to a simmer; then continue cooking, stirring occasionally, until the apples are tender and most of the liquid evaporates, about 10 minutes. Remove from the heat and let cool 10 minutes.

Meanwhile, in a large bowl, whisk together the eggs, cream, cinnamon, nutmeg, and salt. Stir in the apple mixture. Pour the filling into the crust; then bake until the custard is set but not browned, about 35 minutes. Let cool on a rack 30 minutes; then serve warm or at room temperature. 

Double-Crust Pastry

Ingredients

• 2 1/2 cups all-purpose flour, plus more for work surface
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 18 tablespoons (2¼ sticks) chilled unsalted butter, cut into small cubes
• 6–8 tablespoons ice water

Instructions

In a medium-size bowl, whisk together the flour, sugar, and salt until well combined. Sprinkle the butter cubes over the flour mixture, and use your fingers to smear them in. Stop when the mixture looks like cornmeal with some pea-sized bits of butter remaining. Sprinkle 6 tablespoons of ice water on top, and stir with a fork until the dough begins to come together. If needed, add 1 to 2 more tablespoons of ice water.

Turn the dough out onto a lightly floured surface and knead three times, or just enough to make it cohesive. Don’t overmix! Gather the dough into a ball; then divide it into two pieces, one slightly larger than the other if you’re using both crusts for one pie. Press each piece into a disc and wrap them in plastic. Refrigerate 30 minutes.

Note: You may prepare the dough in advance and refrigerate it for up to five days, or freeze it for up to three months. Defrost it overnight in the refrigerator before using it.