A traditional American pie, Marlborough Apple Pie has been made in New England since the days of the early settlers. The pie is usually served cold, with chilled whipped cream, but it is equally delicious hot.
4 large, tart cooking apples, peeled, cored and coarsely sliced finely grated rind of
1 small orange
2 tablespoons fresh orange juice
4 oz. plus
1 tablespoon soft brown sugar
3 egg yolks, lightly beaten
1 X 9-inch Flan Case, made from rich shortcrust pastry, baked blind and cooled
Preheat the oven to warm 325°F (Gas Mark 3, 170°C).
In a medium-sized saucepan, combine the sliced apples, orange rind and juice and 4 ounces of the sugar.
Cover the pan and set it over moderately low heat. Cook the mixture, stirring frequently, for 20 to 25 minutes, or until the apples are very tender and beginning to pulp.
Remove the pan from the heat. Using the back of a wooden spoon, mash the apples to make a puree.
Taste the apple puree and add more sugar if necessary. Set aside to cool for 10 minutes. With a fork, quickly beat in the egg yolks and combine the mixture thoroughly.
Spoon the mixture into the flan case. Sprinkle over the remaining sugar.
Place the pie in the centre of the oven and bake for 30 to 35 minutes, or until the filling has set and feels firm when pressed with your fingertips.
Remove the pie from the oven and serve immediately, or cool to room temperature before serving.