Marlborough Pie
Directions
- 1Place the pie crust into a pie plate, pressing it to fit and crimping the edges.
- 2Prick the bottom of the pie crust with a fork.
- 3Peel and core four apples and combine them in a saucepan with white sugar, maple syrup, molasses, lemon, Madeira, water, and a cinnamon stick. Cook until the apples are tender and the liquid reduces to a syrup.
- 4Add nutmeg and orange blossom water to the cooked apple mixture and allow it to cool completely.
- 5Heat light cream to 170°F in a saucepan.
- 6Whisk eggs separately.
- 7Slowly temper the whisked eggs with the hot cream.
- 8Return the mixture to the pan and slowly raise the temperature back to 170°F.
- 9Add melted butter and whisk into the custard mixture.
- 10Par-bake the pie crust at 350°F for 20 minutes.
- 11Pour the custard mixture into the par-baked pie crust.
- 12Bake for an additional 40 minutes or until the custard is firm and wobbles slightly when moved.
- 13Cool the pie completely before slicing and serving.
Ingredients
- 4 small apples
- 50 grams white sugar
- 50 grams maple syrup
- 15 grams molasses
- 0.5 lemon
- 25 ml Madeira
- 150 ml water
- 1 cinnamon stick
- 150 ml light cream
- 3 eggs
- Orange blossom water
- Nutmeg
- Salt
- melted butter
Equipment
pie plateforksaucepangraterwooden spoonwhiskknifespoon
Tips
- This pie is best sliced at room temperature.
- Tempering the eggs with hot milk helps stabilize the milk, preventing it from curdling when combined with the acidity of the apples.
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