What better way to end your Thanksgiving meal than this Marlborough Pie?
The history of this dessert dates to the 1600s — the recipe reportedly traveled from England to the Colonies with the early settlers. Its consistency is like that of custard mixed with applesauce. This means that not only is it light and airy, but it is also rich with fall flavors.
The pie, sometimes called Marlborough Pudding, was popular on New England tables and in cookbooks until the late 1800s and is still served seasonally at Old Sturbridge Village.
Jen Perry, nutrition development coordinator for The Open Kitchen in Gloucester, walks us through this simple recipe.
For the main ingredient, applesauce, Perry suggests making your own as an alternative to the store-bought kind. Feel free to experiment using different types of apples. Perry recommends cooking with ones that break down easily without getting too soft. This is also a great way to use up your dinged and bruised apples that aren’t quite ready to be thrown away. Perry uses a store-bought pie crust as it is a great time saver if you have lots of dishes to prepare. If you have a little bit more time on your hands and maybe a secret family recipe, you can certainly prepare your own pie crust.
This Marlborough Pie is an easy dish to prepare and also offers something a little different than the traditional Thanksgiving desserts.
1 cup applesauce, unsweetened*
1 lemon, juiced
1/2 to 3/4 cup sugar
2 tablespoons butter, melted
1/2 cup evaporated milk or cream
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 pie crust
If you are preparing your own unsweetened applesauce:
2 apples (any variety is acceptable)
1/2 cup water
1. Preheat oven to 350 degrees and line your pie pan with the pie crust.
2. Whisk together applesauce, lemon juice, sugar, eggs, butter, cream, nutmeg and salt. You can use either 1/2 cup or 3/4 cup of sugar depending upon how sweet you want the pie to be.