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Sarah Josepha Hale's Thanksgiving Apple Pudding

Learn about the life of Sarah Josepha Hale, the Mother of Thanksgiving in America, and try her historical recipe for Apple Pudding. American History

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 24 servings
Calories: 174 kcal
Course: Dessert
Cuisine: American

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)

Instructions

    Cup of Yum
  1. 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.
  2. Pour the mashed apples into a mixing bowl and allow to cool. Preheat oven to 375 degrees F.
  3. Stir in the brown sugar, beaten eggs, heavy whipping cream, and lemon juice. Reserve filling.
  4. 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.
  5. Pour half of the apple pudding into each crust to make two puddings.
  6. 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.
  7. 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.
  8. 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

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

% 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.