welcome friends welcome back to the
kitchen welcome back to sunday morning
in the old cookbook show
today we're going to do another recipe
out of this mrs bliss
practical cookbook and a few weeks ago
we did a pie recipe out of this book
and a lot of people commented that one
recipe down was another pie that they'd
really love to see me make
and so we're going to make it today and
it is called marlborough pie
now at its core this is a single crust
apple custard pie
flavored with some brandy
let's give it a go the first instruction
is quite lyrical actually very poetic
the first instruction is to
pair and grate fair sweet apples
so i've got i've got four apples i think
i'm going to use probably
two or three apples i'm not really sure
exactly
the recipe doesn't tell you
how much filling to make for a pie shell
it just says for every
two apples add this amount of other
things so it's really up to you
as the maker of the pie and also it
takes into account
all apples aren't the same size and
depending on where you live and which
fair sweet apples you've chosen you're
going to get a different amount so i'm
going to use
i think about a cup and a half of grated
apple
see where that gets me and then adjust
all of the other amounts to match
now this recipe book was published in
1855 and so
it uses a mishmash of different
measuring
some of the measurements are given in
what we would consider standard measures
like
cups and spoons and some like this
recipe
use teacups and also
wine glasses or gills and those are a
little bit harder to convert because not
everybody agrees
on what a teacup full or a wine glass
was in this time period so if you're
someone who needs
exact measurements down to you know the
milliliter
these recipe books probably aren't for
you you have to make a lot of decisions
along the way
and just sort of make things up almost
because um
we don't really know what they were
looking for in 1855
definitively we don't really know what
they were looking for so i've got three
apples here
and i'm gonna say that's all i'm gonna
use
and for this amount of apple i think
i've got the right amount of other stuff
out on the counter already so i'm gonna
go with the next ingredient which is
three eggs and so i'm just supposed to
crack these eggs in
and then whip them up
so give those a quick whip to that i'm
supposed to add
the finest sugar so in goes the finest
sugar
and some melted butter
so i'm going to put the apple in there
now
there we go get it all
and give that a whisk
next ingredient is lemon zest and so i'm
going to zest this lemon in
and then i'm supposed to juice in seems
like about three quarters of a lemon
and there's always a lot of discussion
in the in the comments section on
youtube
about how big a lemon was in this time
period and
everybody seems to think that today's
lemons are larger and juicier than they
were
in the 1850s or even up until you know
1930s
and i'm not sure if that's true i'm not
sure if it's not true
i know a lot of times when i put lemon
in it seems too lemony
so maybe it is true
i'm going to say that's enough zest it
seems like an awful lot
now we'll juice in this lemon
and i'm just going to squeeze it through
my fingers to catch any seeds
if you want to use a juicer or a
squeezer or a reamer
go right ahead i think this will get us
where we need to be
now the next ingredient is brandy now i
don't have any brandy what i have is
cognac
brandy and cognac are essentially the
same thing brandy is the larger category
and you can call it brandy wherever you
make it on the planet
cognac is exactly the same thing but it
is made in a specific region of france
called cognac
and only brandy made in cognac can be
called cognac and a lot of people would
argue that there is a huge
difference in quality i'm not gonna say
that's the case
there are some incredible brandies out
there and there are some
awful awful awful just awful
cognacs so i'm gonna put that in and
we'll give this all a mix
now the last ingredient is some milk so
just get that
measured out here see where we are the
uh the mixture seems
really soupy already at this point so
i'm not sure how this is going to go
i've also got one of our all butter pie
crusts ready to go here so
i'll mix in the milk
and we'll pour this into the pie shell
and this
is a nine inch shallow pie shell uh
i think this was the most common size in
this time period
and i think we've almost hit the right
amount
now there's no temperature given in the
cookbook it tells me a time of 30
minutes but
no temperature this is also the type of
pie that i would
really prefer to parbake or blind bake
the shell before putting the custard
in but i've got the oven preheated i'm
trying to
shoot for like 400 425 i've got my pizza
stone in
and i find that having a pizza stone in
with this type of pie really helps to
set that bottom crust
so it's not soggy we'll see how it works
out
i will get forks
okay one fork for you
it has a very visually interesting
texture
i was going to say unappealing i was
going to say
visually unappealing that's not what's
important
no well no for the most part
okay not my thing was it the lemon
is there lemon in it there's lemonade
okay so it's
it's lemon i taste lemon that's what i
taste i taste lemon
brandy i taste a lot of brandy oh yes so
that might be
over mister overpour i may have i may
have over poured
so you may not be doing this recipe
justice well because an overpour and
brandy would also perhaps give it that
texture of being a little too liquidy
it's not a nice uh solid custard well
one of the problems i had was is that
this is in
teacups and wine glasses where the
measurements given
and so when i look online i was able to
find
four competing amounts that people said
was a wine glass
and a teacup yeah and
we've even got you know i looked at our
teacups because i'll just use a teacup
i'll just be a smart ass
we've got like a dozen different sizes
of teacups
yes so i couldn't
i may have screwed this up but i'm going
to tell you i don't think even if i got
it right i would
be on board with that that doesn't
invite me to go and sit and eat more on
the couch later tonight while i watch
sumo noted so so noted um
although i'll say i'll add some whipped
cream and maybe that'll help
whipped cream might help um and i would
if you want to try this pie
i would definitely throw the crust in
and par bake it or
blind bake it before you put the custard
in because even putting it on the pizza
stone
didn't help with the bottom crust it's
still i mean it's not
soggy but it's not fantastic so there
you have
um 1855 marlboro pie
thanks for stopping by see you again
soon
you