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Pie- Marlborough pie




Source of Recipe


Adapted from "Apple Pie Perfect"


Recipe Introduction


Serves 6


List of Ingredients








FOR THE PASTRY

1½ cups flour

½ teaspoon salt

½ cup (1 stick) cold unsalted butter, cut into small pieces

1 teaspoon sugar

3 to 4 tablespoons cold water

Flour (for sprinkling)

FOR THE FILLING

4 apples (Cortland, McIntosh, or Granny Smith), peeled

1 tablespoon lemon juice

2 tablespoons unsalted butter

2/3 cup sugar

3 eggs

1 cup heavy cream

Pinch of freshly grated nutmeg

Pinch of ground cinnamon





Recipe



1. Set the oven at 400 degrees. Have on hand a 9-inch pie pan.

2. In a food processor, combine the flour and salt. Add the butter and pulse until the mixture is crumbly. Sprinkle the mixture with sugar and pulse once.

3. Add 3 tablespoons of water and pulse until the mixture begins to clump, adding a few more drops of water, if necessary (do not let the mixture form a ball at this point).

4. On a lightly floured counter, form the dough into a ball. Flatten it into a disk and wrap in foil. Refrigerate for 30 minutes.

5. Roll out the dough on the counter, adding more flour, if necessary, to form a 12-inch round. Lift the dough onto the rolling pin and ease it into the pie pan. Fold the overhang under to form a hem. Crimp the edges. Prick the dough well all over.

6. Line the dough with foil and fill with pie weights or beans. Bake for 8 minutes. Carefully remove the foil and weights or beans and continue baking for 6 minutes (it will not be cooked through). Remove the pan from the oven. Reduce the oven temperature to 350 degrees.

Filling
1. Using a box grater or other hand-held grater set in a bowl, grate the apples down to the core. Sprinkle the grated mixture with lemon juice.

2. In a large nonstick skillet, melt the butter. Add the apples and sugar and cook, stirring often, until the sugar melts and boils. Reduce the heat slightly and let the mixture bubble steadily for 8 to 10 minutes or until the apples are soft and most of the liquid has evaporated. Remove from the heat and let cool for at least 10 minutes.

3. In a large bowl, whisk the eggs. Whisk in the cream, nutmeg, and cinnamon. Stir in the apples until well mixed. Pour the custard into the pie shell.

4. Transfer to the oven and bake the pie for 35 minutes or until the custard is set and a little puffy but not browned. Serve at room temperature or chilled.