Recipe Detail

Rebekah's Marlborough Pie

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Number of Servings:


  1. 1 - pie crust from scratch or store bought, as preferred
  2. 6 tablespoons - butter
  3. 3/4 cups - stewed, pureed apples (Heirloom apples recommended - about 4 apples)
  4. 1 teaspoons - cinnamon
  5. - juice from 1 lemon
  6. 3/4 cups - sherry
  7. 1/2 cups - heavy cream
  8. 3/4 cups - white granulated sugar
  9. 4 - eggs
  10. 2 teaspoons - nutmeg
  11. 1 dashes - vanilla extract


Pre-heat oven to 375 degrees Fahrenheit.

Roll the crust into a deep 8 inch pie plate. “Blind bake” your crust by lining it (unfilled) with foil (and weighing it down with dried beans if you’d like) for 10 minutes in the oven. This prevents your pie from having a soggy bottom.

Once this is complete, pre-heat the oven to 400 degrees to bake the pie.

Melt the butter and leave it to cool.

Prepare your apples by peeling and dicing them. Add just enough water to boil the apples until soft – I recommend simmering them for about 30 minutes. Strain the apples, add 1 tsp of cinnamon and mash them.

Add the juice from the lemon to ¾ cup of your stewed apples. Next, add the ¾ cup sherry, ½ cup heavy cream, and ¾ cup granulated sugar, stirring until everything is mixed well.

Add 6 tbsp butter and blend. Finally, beat and fold in the 4 eggs once the mixture has cooled sufficiently. Add nutmeg and vanilla and mix.

Add the filling to your par-baked crust. Bake for 15 minutes at 400 degrees and then reduce the heat to 350 degrees and allow the pie to bake another 45 minutes or until a toothpick inserted in it comes out clean.

Serve with whipped cream if desired and enjoy!


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