Marlborough Pie

Serves 6

1/2 Sweet Pie Crust, Blind Baked- See my recipe below

5 Firm Apples - Northern Spy or Honeycrisp, Peeled and Grated on a Box Grater (do not use the core or seeds)

3 Tbsp Fresh Lemon Juice

4 Tbsp Whiskey or Dry Sherry

2 Tbsp Salted Butter

100 Grams White Sugar

4 Large Eggs

375mL Heavy Cream

1 tsp Ground Cinnamon

1/4 tsp Freshly Grated Nutmeg

1/4 tsp Salt

Sweet Pastry

250 Grams All Purpose or “00” Flour

50 Grams White Sugar

Pinch of Salt

125 Grams Cold Unsalted Butter

2-3 Tbsp Cold Water (as needed)

Place the flour, sugar, salt and cold butter in a bowl and quickly blend with your fingers to break the butter into small pea-size pieces (this can be done in a food processor as well). Slowly add some cold water and blend until you have a dough that just holds together when squeezed. Wrap the dough in plastic wrap to form a flat disc and chill for at least an hour.

For this pie you only need half of the recipe. Roll out half into a circle and place in a pie tin/dish. Cut off the excess dough, crimp the edges and dock the bottom of the dough with a fork (prick little holes in it). Line the crust with a crumpled piece of parchment and fill with pie weights or dry beans. Bake for 8-10 minute at 400. Then remove the weights and parchment and bake for ma further 5 minutes.

For the Filling

In a bowl combine the grated apples (and their juice) with the lemon juice and whiskey or sherry. Set aside.

In a separate pot melt the butter with the sugar, spices and salt until just bubbling. Add in the apple mixture and bring to a low boil. Simmer for 10-15 minutes until the apples are just soft and most of the liquid has evaporated. Allow to cool for 15 minutes.

In another bowl combine the eggs with the cream. Add in the cooled apple mixture and stir to combine.

Pour mixture into the pre baked pie crust and bake for about 40 minutes at 350. The top will be just pale golden brown.

Served at room temperature.