Sarah Josepha Hale's Thanksgiving Apple Pudding
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5.0
9 reviews
Excellent
Sarah Josepha Hale's Thanksgiving Apple Pudding
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Learn about the life of Sarah Josepha Hale, the Mother of Thanksgiving in America, and try her historical recipe for Apple Pudding. American History
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Ingredients
- 6 very large green apples, peeled, cored and sliced
- 1 lemon peel, cut into slices
- 2/3 cup brown sugar
- 6 large eggs, well beaten
- 1 pint heavy whipping cream
- 1 teaspoon lemon juice
- 2 9-inch uncooked pie crusts or 9-inch round puff pastry crusts
- Candied lemon peels for garnish (optional)
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Instructions
- Place the sliced apples into a medium saucepan with 6 tbsp of water and the lemon peel slices. Bring to a boil, reduce to a simmer, and cover the pot. Let the apples cook for 25-30 minutes till very soft. Remove the lemon peels from the pot and mash the apples while they’re hot till they are smooth and have the consistency of applesauce.
- Pour the mashed apples into a mixing bowl and allow to cool. Preheat oven to 375 degrees F.
- Stir in the brown sugar, beaten eggs, heavy whipping cream, and lemon juice. Reserve filling.
- Line 2 pie dishes or pans with the 2 uncooked crusts—I use my All Butter Pie Crust for this dish (recipe can be found on The History Kitchen). Roll the outer edge of the crust over to create a neat ridge at the edge of the pie dish. Scallop the edge, if desired.
- Pour half of the apple pudding into each crust to make two puddings.
- To make the crust a lovely golden brown color, whisk together 1 egg yolk with 1 tsp of water. Brush a thin layer of the egg wash onto the visible edge of the pie crust.
- Place the puddings into the oven and bake for 80-90 minutes, or until the pudding no longer wiggles in the center and is browning in places around the outer edge of the crust. Err on the side of cooking it longer, rather than shorter—if you undercook the pudding, it will turn out quite mushy. If the crust is browning faster than the pudding is baking, cover the outer crust edge with a layer of foil, leaving the pudding exposed in the center.
- When the pudding is fully cooked, remove it from the oven and allow to cool. Decorate the top of the pudding with candied lemon peels - recipe can be found on ToriAvey.com.
Notes
- You will also need: 2 ceramic or glass 9-inch pie dishes
- Serve the pudding as you would a pumpkin pie, sliced, cold or at room temperature. Keep leftovers refrigerated for 3-4 days.
- Serve the pudding as you would a pumpkin pie, sliced, cold or at room temperature. Keep leftovers refrigerated for 3-4 days.
Nutrition Information
Show Details
Calories
174kcal
(9%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
73mg
(24%)
Sodium
84mg
(4%)
Potassium
53mg
(2%)
Sugar
6g
(12%)
Vitamin A
355IU
(7%)
Vitamin C
0.5mg
(1%)
Calcium
28mg
(3%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 73mg | 24% |
| Sodium | 84mg | 4% |
| Potassium | 53mg | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
9 reviews
Excellent
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