Marlborough Pie

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"A highlight of the hearthwarming was Marlborough pudding hot from the pan where it had been cooked in the coals of the lean-to kitchen fireplace.  It was one of the most popular dishes served during the holidays in 18th and 19th century New England.  Marlborough pudding is actually an apple custard pie (the term "pudding " often referred to a one crust pie such as our pumpkin pie.)  Recipes for Marlborough pudding appear in several early American cookbooks."

2 large apples, pureed
or 3/4 cup apple sauce
3/4 cup sugar

3/4 cup sherry

6 tablespoons melted butter 

1 teaspoons nutmeg
or just grate some nutmeg, I never measure

4 eggs, well beaten

1/2 cup heavy cream

juice of 1 lemon

1 pie crust, uncooked

Preheat oven to 350F.
Stew apples until very tender -- push through fine sieve (or food mill) to make puree, or just mash thoroughly.
Mix together 3/4 cup apple puree, sugar, sherry, butter, eggs, heavy cream, lemon juice, & nutmeg.
Pour apple mixture into the pie plate with the unbaked pastry.
Bake about one hour or until set -- knife inserted in center comes out fairly clean. Cool before serving.
Whipped cream is a nice touch for serving.