Preheat oven to 350 degrees F. Stew apples until very tender. Push stewed apples through a fine sieve to puree. Mix together 3/4 cup of apple puree, sugar, sherry, butter, eggs, heavy cream, lemon juice and nutmeg. Line a deep, 8-inch, pie plate with the puff pastry. Pour apple mixture into the pie crust and bake about 1 hour, or until set. It will look similar to a pumpkin pie. Cool before serving.
Recipe courtesy of Deb Friedman, Program Coordinator for Historic Foodways at Old Sturbridge Village