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Marlborough Pudding Pie Recipe

User Rating 5 Star Rating (1 Review)


This is a traditional apple pie from early American times, perfect for an authentic Thanksgiving meal or everyday dessert. Use the quick puff pastry recipe included or buy it in the freezer case at the market.

Prep Time: 40 minutes

Cook Time: 1 hour

Total Time: 1 hour, 40 minutes


  • Pudding:
  • Juice and peel of 1 lemon (omit if using applesauce)
  • 2 large fresh apples or 1 cup applesauce
  • 1 cup sugar (use only 1/3 cup if applesauce is used)
  • 3 eggs
  • 1/2 cup butter
  • 1/2 recipe for Puff Pastry (below) for bottom shell, or favorite one-crust pastry recipe


(If fresh apples are used, follow Step 1. If using applesauce begin with Step 2.)

Step 1. Squeeze lemon and grate peel into large bowl. Grate apples and lemon juice and toss to coat apples to prevent darkening.

Step 2. Pour sugar over fruit and mix well.


Prepare Puff Pastry (see below). Line a deep 8-inch pie plate with pastry.

Beat eggs until light. Cream butter until soft and add eggs, blending well. Stir butter and egg mixture into sweetened apples and spoon into pie plate.

Bake 15 minutes at 400 degrees F. Reduce heat to 350 degrees F. and bake 45 minutes more or until knife inserted into center comes out clean. Cool before serving.


Puff Pastry:

2 cups butter
3-1/2 cups whole-wheat flour, measured after sifting
1/2 cup cold water

Blend 2/3 cup butter and 2 cups of flour. Add 1/2 cup cold water, stirring gradually. Roll out on a floured board. Dot with half the remaining butter, sprinkle with 3/4 cup of remaining flour, dusting some on rolling pin, and roll up like a jelly roll. Roll this out and repeat to use up the flour and butter.

Yield: 1 pie

Source: Old Sturbridge Village Cookbook : Authentic Early American Recipes for the Modern Kitchen by Caroline Sloat, Editor (Globe Pequot Press)
Reprinted with permission.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Marlborough Pie, Member kilbarchan

This is a refreshingly different pie I've made four of them in the last two weeks.!. The second time I made it, I mixed the lemon zest,juice, eggs sugar &, soft butter,and THEN grated the peeled apples right off the core, stirring each one in as I grated it. This was easier and faster than the original directions. Even with a bought crust it's excellent.

3 out of 3 people found this helpful.

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