After a recent visit to Vermont, where among many fun activities I took a New England desserts baking class, I was surprised to discover just how many obscure but delicious New England desserts there were! One of the most unique recipes I discovered, which dated all the way back to 1660, was for a custard apple pie called Marlborough Pie. The pie is infused with shredded apples and the subtle tang of citrus, thanks to fresh lemon juice. I decided to give it a try and see if this pie I’d never heard of was good enough to add to the Thanksgiving menu. Read on to see the results (and check out our best New England recipes, too)!
How to Make Marlborough Pie
Ingredients
- Your favorite pie crust recipe—this is our standard (and favorite)
- 2 large firm, tart apples (about 1 pound total), such as Granny Smith or Northern Spy, peeled and cored
- 2 large firm, sweet apples (about 1 pound total), such as Pink Lady, peeled and cored
- 3 tablespoons lemon juice
- 3 tablespoons dry sherry or apple cider
- 2 tablespoons salted butter
- 2/3 cup granulated sugar
- 3 large eggs
- 1 cup light cream
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon table salt
Initial Thoughts
I have to admit I was a little hesitant about this pie altogether! There is nothing more traditional and classic than a New England apple pie, especially when it has a nice spice to it, but my curiosity definitely won me over. I was initially skeptical of how combining apples with custard could be an improvement on a classic apple pie, but I just had to see how it’d turn out.
Also, I thought sherry was an unusual addition. I didn’t have any on hand, so I opted for apple cider—a common substitute. Didn’t seem worth it to buy a whole bottle for one pie, though I bet it would add some great warmth (but who doesn’t love apple cider?).
Despite my hesitations, I soldiered on. Without ruining the ending, let’s just say that I’m glad I proceeded.
Starting with the Crust
While some folks make their pie crusts by hand using a pastry blender or fork, I decided to mix up my pie pastry with a food processor. This makes the process so simple. Just pulse together your flour, chilled butter (yes, butter is best!) and salt. Then slowly add your water until the dough comes together.
You can prep your dough ahead of time—even a few days if you’d like. I made mine first thing in the morning and let it chill for a few hours as I got the kids up and ready. Then I rolled it out onto a well-floured surface and laid it into a nine-inch pie pan. I blind baked this for 13 minutes in a 400ºF oven.
While the crust got its initial bake, I put together the filling, which again, thanks to the food processor, came together fairly quickly.
Prepping the Apples
Andrea Howe / Taste of Home
If you want to go the traditional route, you can shred your apples by hand using a box grater. If you want to save some time and elbow grease, use a food processor fitted with it’s shredding plate. Just pop your quartered apples into the processor and let the machine do the work! Let me tell you, this was a lifesaver—the apples shredded in less than half the time.
Don’t have a food processor? Check out our Test Kitchen’s recommendations.
Assembling and Baking the Pie
With your apples shredded, cook them with the cider (or sherry), sugar and butter on the stove until tender. This won’t take long since the applies are shredded—just a few minutes.
While those are cooking, blend together your eggs, cream and spices. Then stir in your apples. This is such a quick an easy filling that reminded me what I enjoy most about old-fashioned New England recipes: their simplicity.
Once that mix is together, pour it into your pie crust and bake at 350ºF for about 35 minutes until the custard is set but now brown. Remove from the oven and place on a wire rack to cool before you taste.
The Result
Andrea Howe / Taste of Home
Wow, this may end up being the most unique dessert I’ve made yet! I’m so glad I didn’t allow my initial hesitations prevent me from attempting this wonderfully delicious pie. The tartness of the apples, heightened by the lemon juice and apple cider, was the perfect balance to the sweet and creamy custard. And the heartier crust, still light and flaky in texture, stood up exceptionally well to the custard, resisting sogginess. I definitely think this pie is worthy of making it on the Thanksgiving menu, and will be an exciting change of pace from our traditional pumpkin and apple pies we usually make every year. Looking for more recipes? Learn how to make shredded apple pie.
I had so much fun researching and making this old-time New England dessert, it made me look into other time-tested food traditions, including the stories behind the most classic Thanksgiving foods. Which ones will you be adding to your Thanksgiving menu this year?
More Apple Pies to Try
Browned Butter Apple Pie with Cheddar CrustHow do you make good old-fashioned apple pie even better? Enhance the crust with shredded cheddar cheese and stir browned butter into the filling. Wonderful! —Kathryn Conrad, Milwaukee, Wisconsin. If you enjoyed this recipe, then you've got to try
shredded apple pie.
Caramel-Pecan Apple PieYou'll love the smell in your kitchen—and the smiles on everybody's faces—when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia, to my granny's table. —Jean Castro, Phoenix, Arizona
Maple-Glazed Apple PieEven though we've lived in Florida for three years, I still feel like a Vermonter. My parents send us a bushel of Vermont apples each fall, and we try to visit in the spring to do some sugaring. —Patricia Putnam, Lakeland, Florida
Swedish Apple PieThis decadent Swedish apple pie serves up homemade flavor in every bite. This is a perfect snack with coffee or as an after-dinner treat. —Sarah Klier, Grand Rapids, Michigan
Oh, and for an over-the-top dish for the table, learn how to make
apple roses, too.
Upside-Down Apple PieThis pie has won eight ribbons at area fairs. People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from family and friends. The recipe has become everyone's favorite. —Susan Frisch, Germansville, Pennsylvania
Cinnamon-Sugar Apple PieCinnamon apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York
Candy Apple PieThis is the only apple pie my husband will eat, but that's all right since he makes it as often as I do. Like a combination of apple and pecan pie, it's a sweet treat that usually tops off our holiday meals from New Year's all the way through to Christmas!
-Cindy Kleweno, Burlington, Colorado
Dutch Apple Pie TartletsThese adorable mini apple pie pastries make a delightful addition to a dessert buffet or snack tray. The recipe calls for convenient frozen phyllo shells, so they're surprisingly easy to prepare. The lemon curd filling adds a unique flavor twist. —Mary Ann Lee, Clifton Park, New York
Looking for more variations? Learn how to make
fried apple pies.
Apple Crumble PieThe crumb topping of this apple crumble pie recipe is awesome, which may explain why dessert always disappears fast. Or maybe it's the chunky apple filling. Either way, it's a family tradition. —Vera Brouwer, Maurice, Iowa
Blue-Ribbon Apple PieThis pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. —Collette Gaugler, Fogelsville, Pennsylvania
Apple Pie with Canned FillingPie recipes using canned apple pie filling are rare, but my two boys, Ben and Andy, made this scrumptious apple pie with a sweet, crunchy topping. It's simple to assemble with a store-bought crust and canned pie filling, yet it tastes like it's made from scratch. —Cindy Glick, Bradford, New York
Salted Caramel Apple PieInstead of the usual ho-hum apple pie, my grandmother and I prepared this showstopper salted caramel apple pie for Thanksgiving. We had a wonderful time preparing it and an even better time eating it! —Emmie Hine, Wilmette, Illinois
Apple PieI remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested that maybe a slice of hot apple pie would make me feel better. She was right. —Maggie Greene, Granite Falls, Washington
Apple Pear PieThis pear apple pie, really says "fall." What a yummy way to use your backyard bounty or the pickings from local orchards! I've made plenty of pies over the years, and this is a real standout. —Grace Camp, Owingsville, Kentucky
Mom's Maple-Apple PieMom's apple pie might be a cliché, but others have tried and failed to rival my mom's recipe. My siblings and I panic when anyone else takes the holiday apple pie assignment, but we make sure Mom is making hers, too. —Rebecca Little, Park Ridge, Illinois
Apple Slab PieApple slab pie is a terrific contribution to a covered-dish supper, picnic or potluck. It’s baked in a large 15x10 baking pan so it’s easy to make and tote, too. But be prepared—people always ask for a copy of the recipe! —Dolores Skrout, Summerhill, Pennsylvania
Caramel Apple Pie with Streusel ToppingI developed this recipe through the years to get it exactly where we want it. I've entered several pie contests with it and placed first each time—one bite and you'll know why this pie's a winner! —Laurel Dalzell, Manteca, California
Golden Apple PiePies are the dessert I like best to prepare. This one's the favorite for family get-togethers, and it has been awarded blue ribbons at a couple of local fairs. —Theresa Brazil, Petaluma, California
Mini Apple PiesWhen I was in high school, my best friend's mother baked this mini apple pie recipe every year. I was thrilled when she shared it with me—I finally felt like an adult! —Katie Ferrier, Houston, Texas
Cookie Crust Deep-Dish Apple PieOne of my favorite make-and-take desserts, this deep-dish pie is based on an old Hungarian recipe that's popular in this part of Ohio. The easy cookie crust is the best part. —Diane Shipley, Mentor, Ohio
No-Bake Apple PieWe always have an abundance of apples in the fall, so I like to make this easy pie. My husband has diabetes, and this recipe fits into his diet ... but everyone enjoys it. —Shirley Vredenburg, Ossineke, Michigan
Apple Pie a la ModeI was planning a dinner party and wanted a dessert that wowed. My caramel apple ice cream pie certainly does the trick. Now it's a family favorite. —Trisha Kruse, Eagle, Idaho
Golden Harvest Apple PieYou'll think Grandma was baking in the kitchen when you taste your first bite of this old-fashioned pie. The golden, tender crust holds a yummy apple filling with a hint of orange.—Drew Menne, Vineyard Haven, Massachusetts
German Apple PieI live in a big apple-producing state, so I think this recipe represents our region well. I tasted this pie many years ago when my children's babysitter made it. I asked for the recipe and have made it many times since.
Washington State Apple PieThis pie won grand champion in the Apple Pie category at the 1992 Okanogan County Fair. The pie looks traditional, but homemade filling gives it a different flair and terrific taste. —Dolores Scholz, Tonasket, Washington
Updated: Aug. 24, 2023
