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Colonial Custard Apple Pie


Our sous chef Jeffrey was inspired by a recipe from the 1600s that he found for an apple pie. With a little tweeking to bring it up to date it's now appearing on the menu at the Inn with great reviews. It would make a nice addition to your Thanksgiving desserts this year. Try it with a dollop of fresh whipped cream with a hint of vanilla.



For pie crust: use your own pastry or store bought (Pillsbury)
1 egg white

For pie filling:

2 granny smith apples
1 gala apple
1/2 cup sugar
1/4 teaspoon salt
1/4 teasponn cinnamon
1/4 teaspoon mace
1 teaspoon grated lemon peel
3 eggs
5 tablespoons dry sherry
1 teaspoon vanilla extract
1/3 cup heavy cream
2 tablepoons unsalted butter

For whipped cream (for entire pie)
1/2 cup whipping cream
2 teaspoons powdered sugar
1 teaspoon vanilla extract

For pie shell:

Line a 10" tart pan with pastry and bake in a 400 degree over for 11 minutes. Remove from oven and brush with beaten egg white and return to oven for another 6-8 minutes or until lightly browned.

For pie:

Mix sugar, salt, cinnamon and mace together. Peel, core and grate the apples into a bowl. Mix in the sugar mixture and lemon peel.

In another bowl, beat the eggs, sherry, vanilla and cream. Add to the apple mixture and place in the pie shell. Dot the top of the pie with butter and bake in a 350 degree oven for 55 - 60 minutes.
Allow to cool and top with whipped cream