'The Story of Apple Pie'

Marlborough Pie Recipe

From 'Apple Pie: An American Story'

Crust

2/3 cup vegetable shortening, chilled

½ tablespoon salt

2 cups flour

4 to 5 tablespoons cold water

With a pastry cutter or a fork, cut the shortening and salt into the flour until the mix is pebbly. Add the water and stir with a fork until the dough becomes somewhat sticky. Form dough into a ball, and then cut the ball in half, handling the dough as little as possible. Wrap in plastic and refrigerate, preferably for at least an hour.

Filling

1 lemon

3 large apples, peeled

½ tablespoon dry sherry

1 cup sugar

3 eggs

½ cup unsalted butter

Squeeze the lemon into a large bowl. Grate the lemon peel into the same bowl, taking care to avoid the white pith. Grate the peeled apples coarsely and toss in as well. Pour in the sherry and stir in the sugar. Mix well. Beat the eggs until light. Cream the butter until soft and add the eggs, blending well. Stir the butter and egg mixture into the sweetened fruit.

Finish

Heat the oven to 400° F. Roll the dough into two circles that are 2-3 inches wider in diameter than your pie shell or plate. Place one crust in the pie plate. Save the other crust for another use in the refrigerator. Lay the crust into the pie plate. Prick all over with a fork, and spoon in the pudding. Bake at 400° F for 15 minutes. Reduce heat to 350° F and bake for 45 minutes, or until a knife inserted in the center comes out clean. Cool for at least 30 minutes before serving it warm.

There's always room for dessert. NPR's Neal Conan talks with John T. Edge, director of the Southern Food Ways Alliance at the University of Mississippi, and author of Apple Pie, an American Story.

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