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What better way to end your Thanksgiving meal than this Marlborough pie.
The history of this pie dates back to the 1600s and its recipe reportedly traveled over to the United States with the early settlers. Its consistency is like that of custard mixed with applesauce, similar to a pumpkin pie with apple flavor. This means that not only is it light and airy, but it is also rich with fall flavors.
Nutrition Development Coordinator for The Open Kitchen, Jen Perry, walks us through this simple pie 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.
Although 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 apple sauce, unsweetend*
1 lemon, juiced
1/2 - 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
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.
3. Pour the batter into the pie shell. Bake at 350 degrees until pie is fully set, about 1 hour. Watch edges of the pie, if they brown too quickly cover them with aluminum foil or a pie crust shield.
4. Let cool and cut into slices.
For your own unsweetened applesauce:
Use two apples (any variety) and 1/2 cup water. Peel, grate and cook in a small saucepan over medium adding the 1/2 as needed. Heat until it resembles chunky applesauce.
Recipe courtesy of Nutrition Development Coordinator for The Open Door, Jen Perry
Jen Perry has been the Nutrition Development Coordinator since June 2010. Jen has been involved with the programs of The Open Door since 2004, filling many roles in that time such as the Community