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Lady Marlborough’s Apple Custard Pie

Recipe By: Catherine M Colombo
Year Submitted: 2019
Winner Second Place


1 1/2 cups King Arthur Unbleached all- purpose flour
4 TBSP very cold European butter such as Kerrygold
4 TBSP very cold Crisco or other vegetable shortening
1/2 tsp salt
1/2 TBSP sugar
1/4 cup ice water

2 large Granny Smith peeled and cored
2 large Pink Lady peeled and cored
Grate apples into a bowl
Toss with
3 TBSP lemon juice
3 TBSP Cinnamon flavored whiskey such as Fireball
2/3 cup sugar

3 large eggs beaten
1 cup half and half
1/4 to 1/2 tsp cinnamon
1/4 tsp fresh grated nutmeg
1/4 tsp salt


Cut butter and shortening into pieces and freeze for 10 min.
Sift flour, salt and sugar into food processor. Add frozen butter and pulse 12-15 times to cut butter into pea sized pieces. Add Crisco and pulse 12- 15 times.
Remove top of food processor and add ice water. Pulse until dough begins to come together. An additional 2 TBSP or so of water may be needed.
Turn dough onto floured surface and form into a disc. Wrap in plastic wrap ad refrigerate for at least 30 minutes
Turn dough onto floured surface and roll 1/8 inch thick. Place in a not deep dish pie plate and flute edges as desired. Chill until firm
Preheat oven to 375 F while dough chills
Crumple parchment paper and place on dough. Fill will black beans and blind bake 15 minutes. Remove beans and paper and bake 15 more minutes until lightly browned. Set aside
Lower oven to 350F

Melt 2 TBSP butter in a skillet and add apple mixture with all juices. Cook over medium heat until apples are tender and all juice is cooked off. Set aside to cool


Mix together and add cooled apples
Put into blind baked crust and bake 35 minutes at 350F until custard is set , but not browned.
Cool and serve