Marlborough Christmas Apple Pie

A Pie with a Secret

This is not your usual apple pie. It has a secret. There is no crust on top. The filling is soft and custardy, like a hug in a dish. I call it my “Christmas Pudding Pie.” It always feels like a special gift.

I first had it at my friend Margaret’s house. She was from a place called Marlborough. I took one bite and my eyes got wide. It was so light and fragrant. I just had to get the recipe. She wrote it on a card for me. I still have that card, all stained with butter.

Why the Apples Matter

You use two kinds of apples here. The Granny Smith ones are tart. The others, like Fuji, are sweet. This mix is the heart of the pie. It gives you a perfect balance. Not too sweet, not too sharp.

You also cook them first. This is the big trick. You cook the shredded apples in butter until they are soft. This gets rid of extra water. It makes the filling set up nice and firm later. Fun fact: Shredding the apples makes them melt right into the creamy custard. You get apple flavor in every single bite!

The Magic in the Mix

Now for the magic. You mix the cool apples with eggs, cream, and a few special things. A little sherry makes it taste grown-up and warm. A spice called mace makes it smell like the holidays. Doesn’t that smell amazing?

Pour it all into your waiting pie shell. Then it bakes low and slow. The top turns a beautiful golden brown. The waiting is the hardest part. You must let it cool completely. This matters because it needs time to set. If you cut it warm, it will be runny. Patience makes it perfect.

A Lesson from My Kitchen

This pie taught me something. The best dishes are often simple. They don’t need to be fancy. They just need good, honest parts working together. This pie is like that. Every ingredient has a job.

The eggs and cream hold it together. The spices give it spirit. The apples are the star. When you share food made with care, you share a piece of your heart. That is why cooking matters. It is a quiet way to say “I care about you.” What is a recipe that feels like a hug to you?

Your Turn to Bake

Are you ready to try it? Remember to let your apples cool before adding them to the egg mix. A warm apple will cook the eggs! That would be a scramble, not a pie. I still laugh at the time I did that.

When you take it out of the oven, be proud. You made something wonderful. Do you think your family will taste the hint of sherry first, or the cinnamon? Tell me how it goes in your kitchen. I would love to hear your story.

Ingredients:

Ingredient	Amount	Notes
Unsalted butter	4 tablespoons
Granny Smith apples	2 apples (2 cups)	Peeled and shredded
Fuji, Gala, or Golden Delicious apples	2 apples (2 cups)	Peeled and shredded
Sugar	½ cup (3 ½ oz / 99g)
Ground cinnamon	¼ teaspoon
Ground mace	¼ teaspoon
Salt	¼ teaspoon
Large eggs	3	Lightly beaten
Heavy cream	½ cup
Dry sherry	5 tablespoons
Lemon zest	1 teaspoon	Grated
Vanilla extract	1 teaspoon
Pie shell	1 (9-inch)	Parbaked and cooled

Marlborough Christmas Apple Pie

This pie is a hug in a dish. My Aunt May brought it to every Christmas. The house smelled like butter and spice. I still laugh at that memory.

It is not your usual apple pie. The apples are cooked soft first. Then they are mixed into a creamy, custardy filling. Doesn’t that sound wonderful? It tastes like a cozy afternoon.

You can use different apples from the store. I like one tart and one sweet kind. The mace is a special, gentle spice. It makes the whole kitchen smell amazing.

Instructions

Step 1: Move your oven rack down. Heat your oven to 325 degrees. Melt the butter in a big pan. Add all your shredded apples. Cook them, stirring often, for about 12 minutes. The pan will look dry when they are done. Let them cool in a bowl. (A hard-learned tip: let them cool completely so they don’t cook the eggs!).

Step 2: Get a large mixing bowl. Whisk the sugar, cinnamon, mace, and salt together. Crack in your eggs and add the cream. Pour in the sherry, lemon zest, and vanilla too. Whisk it all until it is smooth. Now stir in your cooled apples. What’s your favorite cozy spice? Share below!

Step 3: Pour your filling into the waiting pie shell. Be careful, it will be quite full. Bake it for about 40 minutes. The center should be just set, not wobbly. Let it cool completely on a rack. This takes patience, about 4 hours. But it is worth the wait.

Creative Twists

Add a handful of fresh cranberries to the apples as they cook. They pop with a lovely tartness.
Swap the sherry for apple cider. It gives a lovely fruity flavor kids adore.
Top with a dusting of powdered sugar just before serving. It looks like a light snowfall. Which one would you try first? Comment below!

Serving & Pairing Ideas

Serve a slice with a dollop of softly whipped cream. A sprinkle of cinnamon on top is pretty. For a festive plate, add a sprig of mint. A small glass of tawny port pairs beautifully for the grown-ups. For everyone, try warm spiced apple cider. The flavors sing together. Which would you choose tonight?

Keeping Your Pie Cozy

Let your pie cool completely first. Then, cover it well with plastic wrap. It will be happy in the fridge for three days. You can also freeze the whole pie for two months. Just wrap it tightly in foil first.

To reheat, warm a single slice in the oven. Use a low temperature, about 250 degrees. This keeps the filling creamy. I once microwaved a slice too fast. It made the texture a bit rubbery. Oven warming is gentler.

Batch cooking matters for busy days. Make two pies and freeze one. A ready-made dessert brings peace later. It is a gift to your future self. Have you ever tried storing it this way? Share below!

Simple Fixes for Pie Perfection

First, a soggy bottom crust is common. Always parbake your shell as directed. This creates a strong, crispy barrier. I remember when I skipped this step once. The filling soaked right through. It was a sad, mushy mess.

Second, the filling might not set. The pie needs a full four hours to cool. This patience lets everything firm up properly. Rushing this step leads to a runny slice. Good structure matters for beautiful serving.

Third, the top might brown too fast. If this happens, tent it with foil. This simple trick protects it from burning. Solving small problems builds your cooking confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free pie crust. Just be sure to parbake it well.

Q: Can I make it ahead?
A: Absolutely. Bake it the day before. Store it covered in the fridge overnight.

Q: What if I don’t have sherry?
A: Use apple juice or cider instead. The flavor will be a little different, but still lovely.

Q: Can I double the recipe?
A: You can make two pies. I do not recommend putting all the filling in one deep dish.

Q: Any optional tips?
A: A dollop of whipped cream on top is perfect. *Fun fact: Mace comes from the same spice tree as nutmeg, but tastes warmer.* Which tip will you try first?

From My Kitchen to Yours

I hope you love making this special pie. It holds many sweet memories for me. Sharing recipes is like sharing a piece of home. I would love to hear about your baking adventure.

Tell me all about it in the comments below. Have you tried this recipe? Your stories are my favorite thing to read. Happy cooking!

—Elowen Thorn.