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Cooking (and Contemplating) New England

Marlborough Pudding (Pie) by Amelia Simmons

Marlborough Pudding, a custard apple pie from Amelia Simmons (1796)


In Amelia Simmons's day, "pudding in paste" was a common term for custard pie. Her "Marlborough Pudding" is just that, a custardized apple filling in a crust. For this pie, she recommends using her own paste No. 3, lining a deep dish, and filling it with a rich apple custard. Her paste no. 3 is a superb puff paste (we give it in Northern Hospitality, p. 247). But any good homemade pie crust will do nicely. The essence of this apple pie is the filling: luscious fresh apples, cooked down to a thick sauce, mixed with eggs, wine, butter, cream, spices, and sugar. It's a pity that Marlborough Pie is seldom seen on restaurant menus or in cookbooks today.  Read More 

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