Pie for Breakfast

Trying to get into the Halloween spirit with the air conditioner running is a bit of a challenge…but there is always a solution. Since apples are $1.49 lb, making applesauce doesn’t seem to be a viable option. There were a few less expensive apples in the market but they looked as if someone had been playing tennis with them.

I bought a jar of applesauce, not too exciting, texture wasn’t quite right…so to use of the rest of the jar before it got fuzzy in the back of the fridge I decided to make a Marlborough pie this morning, it’s just the thing for breakfast with tea or coffee. It’s an old fashioned recipe that hangs around in many cookbooks, but I’ve never seen anyone else make one. I made it once a few weeks ago and did it again this morning. It is extremely easy and uses mostly pantry staples. It is clearly a comfort food.

Here is my version (I am completely incapable of following a recipe all the way through.)

Marlborough Pie
1 single pie crust
2 c applesauce
½ c sugar
2 eggs
½ stick margarine, melted
2 Tbsp lemon juice
½ c goat milk (you can use cow or soy milk, I’m sure both will work, the original recipe called for evaporated milk)
½ tsp cinnamon
½ tsp nutmeg
Pinch of cardamom
Pinch of cloves
Preheat oven to 450 degrees.
Place foil covered pie crust in oven for 6 minutes, remove foil and bake 4 more minutes. (Since the pie goes into the oven for 45 minutes this might be unnecessary, but I haven’t tried that, yet. If a step can be cut I’m all for it!)
Mix remaining ingredients in a mixing bowl and then pour into the pie crust. Bake 15 minutes at 450 degrees, then reduce the temperature to 350 and bake for 30 minutes.
Cool for at least a few minutes, so it will firm up a bit. Serve with tea, coffee, or with the variety of milk of your choice.

Kirk and Jillian are carving pumpkins, one will last through the photo shoot that follows and then become the victim of my giant vegetable cleaver to become pumpkin puree. Pumpkin cinnamon rolls come to mind...hmmmmmmmm