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Marlborough Pie, New England

Created by dienia b on March 22, 2016

1 pie crust (cooked lightly)
1 pound apples (2 large firm-tart apples such as Granny Smith or Northern Spy, peeled and cored)
1 pound apples (2 large firm-sweet such as Pink Lady, peeled and cored)
3 tablespoons lemon juice
3 tablespoons dry sherry
2 tablespoons butter (salted)

Step 1: Preheat your oven to 400°
Step 2: Reduce the oven temperature to 350°.
Step 3: Using a box grater, grate the apples down to the core.
Step 4: Transfer to a medium-size bowl and stir in the lemon juice and sherry.
Step 5: In a large, heavy-bottomed skillet over medium-high heat, melt the butter; then add the apples (with their liquid) and the sugar, and cook, stirring, until the liquid begins to boil.
Step 6: Reduce the heat to a simmer; then continue cooking, stirring occasionally, until the apples are tender and most of the liquid evaporates, about 10 minutes.
Step 7: Remove from the heat and let cool 10 minutes.
Step 8: Meanwhile, in a large bowl, whisk together the eggs, cream, cinnamon, nutmeg, and salt. Stir in the apple mixture.
Step 9: Pour the filling into the crust; then bake until the custard is set but not browned,
Step 10: About 35 minutes. Let cool on a rack 30 minutes.