Marlborough Pudding Recipes

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MARLBOROUGH PUDDING



Marlborough Pudding image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 9

2 large fresh apples
3/4 cup sugar
3/4 cup sherry
6 tablespoons melted butter
4 eggs, well beaten
1/2 cup heavy cream
1 lemon, juiced
2 teaspoons grated nutmeg
1 sheet puff pastry dough

Steps:

  • Preheat oven to 350 degrees F. Stew apples until very tender. Push stewed apples through a fine sieve to puree. Mix together 3/4 cup of apple puree, sugar, sherry, butter, eggs, heavy cream, lemon juice and nutmeg. Line a deep, 8-inch, pie plate with the puff pastry. Pour apple mixture into the pie crust and bake about 1 hour, or until set. It will look similar to a pumpkin pie. Cool before serving.

MARLBOROUGH PIE



Marlborough Pie image

This pie is delicious, with a very unique flavor. I read somewhere Marlborough Pies were originally one of the traditional Thanksgiving desserts. Hope you enjoy it! I got the recipe from a Domino sugar brochure many years ago.

Provided by Charmed

Categories     Pie

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup applesauce
3 tablespoons lemon juice
1 teaspoon lemon, rind of, grated
1/2 cup light brown sugar, plus
2 tablespoons light brown sugar
2 tablespoons granulated sugar
4 eggs, slightly beaten
2 tablespoons butter or 2 tablespoons margarine, melted
1/2 teaspoon salt
9 inches pie shells, lightly baked
sweetened whipped cream, if desired (to garnish)

Steps:

  • Preheat oven to 450.
  • Combine all the ingredients except the pie crust and blend well.
  • Pour into the pie crust.
  • Bake for 15 minutes.
  • Reduce the heat to 350 and bake 15 minutes longer, until a knife inserted halfway between the center and the edge comes outclean.
  • Cool on a wire rack If desired, garnish with sweetened whipped cream.
  • NOTE: To avoid the crust from browning too quickly, cover the edges with aluminum foil and remove 10 minutes for the pie finishing baking.

Nutrition Facts : Calories 278.6, Fat 12.9, SaturatedFat 4.5, Cholesterol 113.4, Sodium 333.4, Carbohydrate 37.2, Fiber 1.2, Sugar 20.1, Protein 4.6

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  • If you are using fresh apples rather than applesauce, prepare the apples by peeling, slicing, and chopping the apples. Then, stew them in a sauce pan on medium heat until they are the consistency of applesauce (about 20-30 minutes or so depending on the type of apple you use and how hard or soft the apples are.) If you want a smoother texture to your finished applesauce, you can strain the mixture through a sieve or use an immersion blender to make a smoother sauce. I chose not to do this, though, and the texture of my pie still turned out fine.
  • While the apples are cooking down into applesauce, prepare the pie pastry, using your favorite recipe, and then let the pastry dough chill in the fridge while you mix up the rest of the ingredients for the filling.
  • In a large mixing bowl, prepare the rest of the pie filling by creaming together the butter and the sugar. Then add in the applesauce and stir to combine.
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Top Asked Questions

What is Marlborough pudding?
Here, Marlborough pie is a staple at Thanksgiving, where visitors can watch it being made, although only the employees at the Village may partake in the joy of eating it. “Marlborough pudding is probably one of the favorites of everyone in the Village,” says Ramsey. “It has a really nice, light flavor. It probably disappears the most on the table.”
What is Marlborough pie?
A single-crust pie of stewed apples in a custard fragrant with nutmeg, citrus, and sherry, Marlborough pie originated in England as a custard pudding and crossed the Atlantic with early English settlers. It has since embraced its Americanness as another take on the beloved national dessert: apple pie.
When was the first known American pudding recipe published?
The recipe was strikingly similar to the Marlborough pudding recipe in the first known American cookbook, published in 1796: Amelia Simmons’s American Cookery. A costumed interpreter makes pies at Old Sturbridge Village. Courtesy Old Sturbridge Village So, is it a pie or a pudding?
How do you freeze Marlborough pie dough?
Divide the dough into two balls. Wrap and freeze one for a rainy day, then use the other one for the Marlborough pie. I refrigerated my pie dough for an hour, to let the gluten settle and the dough hydrate evenly.

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