Marlborough Pudding (Pie)

I first had this at Old Sturbridge Village here in Massachusetts and I fell in love with it.  It wasn't until recently that Old Sturbridge Village put the modernized version up on their website so I send a very big thank you to them for sharing this with us.  This recipe was taken from Amelia Simmons' "American Cookery" (1796).  

Ingredients

• 6 tablespoons butter
  
• Juice of 1 lemon
  
• 3/4 cup stewed, pureed apples
  
• 3/4 cup sherry
  
• 1/2 cup heavy cream
  
• 3/4 cup white sugar
  
• 4 eggs
  
• 1/2 recipe for pie crust
  
• 2 teaspoon grated nutmeg (or to taste)
  

Directions

• Melt butter and set aside to cool.
  
• Squeeze lemon and remove seeds.
  
• Add lemon to stewed apples, sherry, cream, and sugar and mix well.
  
• Add melted butter to mixture, blending well.
  
• Beat eggs and add to mixture.
  
• Prepare pastry and line deep, 8-inch pie plate.
  
• Season with grated nutmeg and spoon mixture into prepared pie plate.
  
• Bake 15 minutes at 400°F. Reduce heat to 350°F and bake 45 minutes more or until a knife inserted in the center comes out clean. Cool before serving.
  

For those of you interested in the historical cooking version: 


Original Recipe
Take 12 spoons of stewed apples, 12 of wine, 12 of sugar, 12 of melted butter, and 12 of beaten eggs, a little cream, spice to your taste; lay in paste No. 3, in a deep dish; bake one hour and a quarter.


Hearth Method
1. Using a redware bowl over hot coals, melt the butter and set aside to cool.
2. Follow Steps 2-7 in the Modern Method recipe.
3. Bake 1 hour in hot bake-oven, or preheated Dutch oven, with coals on lid and below.

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