Marlborough Pie

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 28%
  • Fat: 7.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 2.2g
  • Protein: 4.6g
  • Carbohydrate: 40.2g
  • Fiber: 1.2g
  • Cholesterol: 56mg
  • Iron: 1.3mg
  • Sodium: 138mg
  • Calcium: 60mg

Ingredients

  • 1 cup all-purpose flour, divided
  • 3 1/2 tablespoons ice water
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 tablespoons vegetable shortening
  • Cooking spray
  • 2 cups sweetened applesauce
  • 1/2 cup sugar
  • 1/2 cup evaporated skim milk
  • 2 tablespoons reduced-calorie stick margarine, melted
  • 2 tablespoons lemon juice
  • 2 tablespoons cream sherry
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • Cinnamon sticks (optional)

Preparation

  1. Preheat oven to 400°.
  2. Combine 1/4 cup flour and ice water; stir with a whisk until well-blended. Set aside. Combine 3/4 cup flour, 1 teaspoon sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; mix with a fork until flour mixture is moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into an 11-inch circle; chill for 10 minutes or until plastic can be easily removed.
  3. Remove top sheet of plastic; fit dough, uncovered side down, into a 9-inch pie plate coated with cooking spray. Remove bottom sheet of plastic. Fold edges under; flute. Pierce bottom and sides of dough with a fork. Bake at 400° for 8 minutes; cool on a wire rack.
  4. Combine applesauce and remaining ingredients in a bowl, and stir well with a whisk. Pour into prepared crust; bake at 400° for 10 minutes. Reduce oven temperature to 325°; bake an additional 55 minutes or until filling is set. Cool completely on a wire rack. Garnish with cinnamon sticks, if desired.
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