Marigold Egg Pie

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • Butter
  • Shortcrust pastry, using oz flour
  • 2-4 tart eating apples
  • 2 eggs
  • ½ pint milk
  • Salt and pepper
  • Thyme
  • Sage
  • Marigold petals


    Grease a seven-inch flan ring or pie plate with butter, and line it with pastry. Peel, core and slice the apples, and lay them in the dish; flake a little more butter over them, and bake the dish at 400°F, 200°C, gas mark 6 until the apple slices are tender and the pastry rim is set. This will take 15-20 minutes.

    While the dish is baking, make a custard mixture with the eggs beaten in the milk, and season it strongly with salt, pepper, thyme and sage. Add about half a teacup of marigold petals, or to your taste.

    When the apple slices are done, pour this savoury custard over them, cover the pastry with buttered paper or aluminium foil, and return the pie to the oven at a reduced heat of 325°F, 170°C, gas mark 3-4, until the custard is set. It will take 20-30 minutes. Serve with roast pork just as you would serve Yorkshire pudding with beef. The pungent marigold flavour is first-class with it.