If you’ve gotta get rid of this mortal coil, you should go in an honorable vogue. With that in head, I like to think about a bushel of apples gleefully lining up to be sacrificed for Marlborough Pie, a generations-previous dessert that food items writer Clementine Paddleford called a “glorification of everyday apple.”
What is in this esteemed, cigarette-sounding pie? Marlborough Pie is a very simple affair, a solitary-crust pie complete of stewed apples and custard flavored with nutmeg, citrus, and sherry. Admittedly, I hadn’t listened to of it till I study this Atlas Obscura posting, which led me to this Eater posting—which traces the dessert to a recipe in The Accomplisht Cook dinner, an English cookbook published in 1660. The recipe identified as for a staggering 24 egg yolks blended with cinnamon, sugar, salt, melted butter, citron, and tart apples recognised as “some fine minced pippins” (not your mama’s pippins).
In accordance to Atlas Obscura, Marlborough pie was extremely preferred in 19th-century New England. It’s even pointed out in Harriet Beecher Stowe’s vaguely sensual pie-themed ramblings in her 1869 guide, Oldtown Folks:
“Pies were created by forties and fifties and hundreds, and created of every thing on the earth and under the earth … huckleberry pies, cherry pies … apple pies, Marlborough-pudding pies—pies with leading crusts, and pies without—pies adorned with all types of fanciful flutings and architectural strips laid throughout and around, and in any other case different, attested the boundless fertility of the feminine mind, when allow loose in a specified route.”
No matter of its origins, Marlborough Pie is a fairly uncomplicated custard-primarily based dessert for even the laziest property cooks. The consequence is a creamy marvel that is a little little bit pie, a very little bit pudding, a small little bit region, a little bit rock-and-roll. If you’re looking to salvage a virtually spoiled bushel of apples in your own fridge, get the recipe on Atlas Obscura.