The creation of the Marborough pie is traced back to British chef Robert May’s 1660 cookbook The Accomplished Cook. It was introduced to America during the 17th century as a special treat to celebrate the harvest and has been shared during Thanksgiving meals ever since.
Serves 8 | Prep time 10 minutes plus 4 hours cooling time | Cook time 1 hour
1 baked 9-inch pie crust
4 tablespoons butter
4 cups apple, peeled and shredded (combine Granny Smith Apples with sweeter varieties)
½ cup sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
3 eggs, lightly beaten
½ cup heavy cream
5 tablespoons dry sherry
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
Whipped cream, as garnish
Preheat the oven to 325°F.
Melt the butter in a skillet over medium heat.
Add the shredded apples and cook, stirring frequently, for 15 minutes.
The mixture should be very dry, with almost all the liquid evaporated.
Let it cool. Combine the sugar, cinnamon, nutmeg and salt in a large bowl.
Whisk in the eggs, cream, sherry, lemon zest, and vanilla, and mix until smooth.
Stir in the apples, and transfer the mixture to a pie shell. Bake until set (about 40 minutes).
Remove the pie from the oven and set it on a rack. Let cool for about 4 hours.
Chill, and serve with whipped cream.