11/29/2023
If you're looking for a variation on an apple pie, this Marlborough Apple Pie is delicious! It is made with shredded apples and custard. (I used Granny Smith & Golden Delicious) It was so tempting that we had a slice. đ Very delicious and has a nice flavor. I also made the pie crust and that is very tasty as well. I read that the recipe dates from 1600s England. I don't know, I never heard of the pie until recently, but I do know it is really good and I'll make another next week. Recipe adapted from America's Test Kitchen:
PIE DOUGH
(6 1/4 ounces; 177 grams), divided 1 Πcups unbleached all-purpose flour
œ teaspoon table salt
1 tablespoon sugar
6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices
Πcup chilled solid vegetable shortening, cut into 2 pieces
2 tablespoons vodka, cold
2 tablespoons cold water
Vodka is essential to the texture of the crust and imparts no flavorâdo not substitute extra water. The alcohol is key to our recipe; if you don't have vodka on hand, you can use another 80 proof liquor. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
INSTRUCTIONS
Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to Πcup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.
Trim overhang to œ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
Remove pie pan from refrigerator, line crust with foil, and fill with pie weights, dry beans or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.
PIE INGREDIENTS
4 tablespoons unsalted butter
2 Granny Smith apples, peeled and shredded (2 cups)
2 Fuji, Gala or Golden Delicious apples, peeled and shredded (2 cups).
œ cup (3 1/2 ounces; 99 grams) sugar
Πteaspoon ground cinnamon
Πteaspoon ground mace
Πteaspoon salt
3 large eggs, lightly beaten
œ cup heavy cream
5 tablespoons dry sherry
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1 9-inch parbaked pie shell, cooled
INSTRUCTIONS
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Melt butter in 12-inch skillet over medium heat. Add apples and cook, stirring frequently, until pan is dry and apples have softened, 12 to 14 minutes. Transfer apples to bowl and let cool to room temperature, about 20 minutes.
Whisk sugar, cinnamon, mace, and salt together in large bowl. Add eggs, cream, sherry, lemon zest, and vanilla and whisk until smooth. Add cooled apples and stir to combine.
Pour mixture into pie shell and bake until center is just set, about 40 minutes. Cool completely on wire rack, about 4 hours. Serve.
