SC - [Fwd: RE: [EKSouth] Food Fantasy]

[Siegfried Heydrich]

I knew I had a recipie for this, iI just wasn't sure where. This isn't
the exact one I was looking for, but in "James Beards American Cookery"
(1980, paperback, Little, Brown), pg. 625, it has:

" Marlborough Pie (Apple Cream Pie)
3 cups finely chopped peeled apples
1 Tbsp lemon juice or cider vinegar
2 eggs
1 cup coffee cream, whipping cream or evaporated milk
3/4 cup sugar
2 to 3 Tbsp melted butter
1/2 tsp cinnamon
Unbaked pastry for single-crust or double-crust 9-inch pie or for tart
shells

In cool climates, this pie was made with fresh, finely chopped apples;
in warmer climates, where the storage of apples for long periods was
not possible, applesauce was used
 Prepare the apples and sprinkle with the lemon juice or vinegar. Beat
the eggs, stir in the cream or evaporated milk, sugar, butter, cinnamon
(or reserve the cinnamon to sprinkle over the filling before baking),
and apples. Turn the filling into a pastry-lined pie tin. Bake as a
single-crust pie, or add a top crust (or lattice strips), crimp the
edges and make slits for the steam to escape. Or use individual
pastry-lined tart pans.  Bake at 450 degrees 15 minutes (tarts 7 to 8
minutes). Reduce the heat to 325 degrees and bake about 30 minutes
longer (tarts about 12 minutes), or until the filling iss firm.  In
some recipies the tarts are topped with meringue. "



It's sort of free-form, put in what you have, and make it up as you
like, but it's still good eating.
Tastefully,
Bethra


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