Marlborough Apple Pie

By fuzzygroup

Ingredients

• 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)
• 1/2 cup (3 1/2 ounces) sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground mace
• 1/4 teaspoon salt
• 3 large eggs, lightly beaten
• 1/2 cup heavy cream
• 5 tablespoons dry sherry
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• 1 9-inch parbaked pie shell, cooled

Details

Adapted from cookscountry.com

Preparation

Step 1

INSTRUCTIONS
1. 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.
2. 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.
3. Pour mixture into pie shell and bake until center is just set, about 40 minutes. Cool completely on wire rack, about 4 hours. Serve.

APPLE PREP
Before we mix them with a custard, the apples are shredded and sautéed.


1. GRATE APPLES: Shred the apples on the large holes of a box grater, then move to a skillet with warm melted butter.


2. SAUTÉ APPLES: Cook the apples to evaporate their juices (preventing watery custard) and concentrate their flavor.