Marlborough Pie

Makes: one 9-inch pie; 6 to 8 servings

Whatcha Need

For the crust:

• 3–4 Tablespoons ice water
• 1 teaspoon freshly squeezed lemon juice
• 9 Tablespoons (1 stick plus 1 Tablespoon) unsalted butter, cold
• 1-1/4 cups all-purpose flour
• 1 Tablespoon granulated sugar
• 1 teaspoon fine sea salt

For the filling:

• 1 pound (about 2 large) tart apples, such as Granny Smith or Jonathan, peeled and cored
• 1 pound (about 2 large) sweet apples, such as Fuji or Gala, peeled and cored
• 4 ounces (1⁄2 stick) butter, browned and slightly cooled
• Zest and juice of 1 lemon
• 2/3 cup granulated sugar
• 1/4 cup dry Sherry
• 1⁄2 cup light cream
• 1⁄4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 3 large eggs
• Whipped cream, for serving (optional)

Whatcha Do

1. Make the dough: In a medium mixing bowl, stir together the ice water and lemon juice. Set aside. Cut the butter into 1⁄2-inch cubes.
2. Place the flour, sugar and salt in a food processor. Pulse to combine. Add the cold butter and pulse until mixture looks sandy and butter breaks into pea-size pieces. While pulsing, slowly add the ice water mixture in a steady stream until dough just comes together. Do not overwork dough. Wrap in plastic wrap and refrigerate for at least 1 hour before proceeding.
3. Make the crust: Preheat oven to 375℉. On a floured surface, roll dough out to a rough 12-inch round, about 1/8-inch thick, and transfer to a 9-inch pie pan. Fold under the edge of dough and crimp. Line the dough with foil and fill with dried beans or pie weights. Bake 8 minutes. Carefully remove the weights and foil, then continue baking another 5 minutes (the crust will still look pale). Remove from the oven and set aside.
4. Make the filling: Increase oven temperature to 400℉. Place the apple pieces on a parchment-lined sheet pan and bake for 10 minutes. Remove from oven and lower heat to 350℉. Transfer apples to a food processor along with the browned butter, lemon zest and juice, sugar, sherry, cream, nutmeg, cinnamon, and salt. Process until smooth.
5. In a small bowl, whisk eggs. With food processor running, slowly pour in whisked eggs.
6. Place blind-baked pie shell on a parchment-lined sheet pan and pour the filling into the crust.
7. Bake until the filling is just wobbly in the center and the top of the custard has formed a crust and turned golden brown, 45-50 minutes. About 15 minutes into baking, check to ensure the edges of the pie aren’t over-browning.
8. When done, remove the pie from the oven and let cool completely before serving. Serve with a dollop of whipped cream, if desired.