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The Hirshon Marlborough Apple Custard Pie

The Hirshon Marlborough Apple Custard Pie

  • Total Time: 0 hours


Units Scale
  • I recipe VaVaVoom pie crust, enough for a single bottom layer, freeze or refrigerate remainder
  • ***
  • 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 Tbsp. lemon juice
  • 2 1/2 Tbsp. dry sherry (TFD change, original was 3 Tbsp.)
  • 1/2 Tbsp. Leopold Bros. New York Apple Whiskey or young Calvados (TFD change, replace with dry sherry for original recipe)
  • 2 Tbsp. salted butter
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar (TFD change, use granulated sugar for original)
  • 3 large eggs
  • 1 cup light cream
  • 1/8 tsp. freshly-ground cinnamon (TFD change, original was 1/4 tsp.)
  • 1/2 teaspoon freshly-grated nutmeg (TFD change, original was 1/4 tsp.)
  • 1/4 teaspoon table salt


  1. Preheat your oven to 400° and set a rack to the middle position. On a floured surface, roll out one disc of pie dough (freeze the other disc for later), working from the center, into a 10-inch circle, about ⅛ inch thick. Carefully transfer the dough to a 9-inch pie plate and press into the sides. Drape any excess crust over the edge; then fold under and crimp.
  2. Use a fork to prick holes in the bottom of the dough. Line the dough with foil and fill with dried beans or pie weights. Bake 8 minutes. Remove the weights and foil carefully; then continue baking another 5 minutes (the crust will still look pale). Remove from the oven and set aside.
  3. Reduce the oven temperature to 350°. Using the coarse holes on a box grater, grate the apples. Transfer to a medium-size bowl and stir in the lemon juice, apple whiskey or Calvados plus the sherry. In a large, heavy-bottomed skillet over medium-high heat, melt the butter; then add the apples (with their liquid) and the sugars, and cook, stirring, until the liquid begins to boil. 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. Remove from the heat and let cool 10 minutes.
  4. Meanwhile, in a large bowl, whisk together the eggs, cream, cinnamon, nutmeg, and salt. Stir in the apple mixture. Pour the filling into the crust; then bake until the custard is set but not browned, about 35 minutes. Let cool on a rack 30 minutes; then serve warm or at room temperature.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 509.59 kcal
  • Sugar: 48.49 g
  • Sodium: 270.91 mg
  • Fat: 28.24 g
  • Saturated Fat: 16.47 g
  • Trans Fat: 0.25 g
  • Carbohydrates: 57.07 g
  • Fiber: 4.76 g
  • Protein: 6.78 g
  • Cholesterol: 221.09 mg