Old Fashioned Applesauce Pie Goodness
I’ll be honest with y’all here… until a couple of years ago, I’d never even heard of this pie. When you think about it, though, this pie actually makes a lot of sense. I imagine that back in the “good old days” before modern refrigeration and grocery stores with produce sections as big as a modern house, getting creative with fruit pie fillings was kind of the norm. I can just imagine a housewife in the ’20s wanting to make an apple pie for her family, having no fresh apples on hand, but instead having all that applesauce she processed and canned the previous fall. A little creativity, and bing-bang-boom, the applesauce pie was born.
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I originally ran across this recipe in one of those old church cookbooks that everyone’s grandma used to contribute their best-loved recipes in. I don’t even remember which cookbook it was, as I wrote down the recipe on an index card and filed it away to “try someday.” At the time, I was I always thought it looked interesting, but just never got around to testing it out. And then, after a big Costco run, I had way more applesauce than any two people could ever hope to consume in a timely manner and decided to dig out that card to give the pie a try.
I am so glad I did. Why? Read on…
Magical Double Layer Pie
For real. Like… I can’t really put it into the proper words what kinda magic happens while this pie is baking. And when you pull it out of the oven, it looks like a normal, single-crust pie. But then when you cut into it and serve it… magic. I mean, I know that there are other recipes out there for “magical layering” desserts and whatnot, but nothing really prepared me for what this pie did.
Two yummy layers of pie. Yup. The bottom layer was kind of a custardy-apple pie layer. The top layer was very light & airy, with the rich apple/cinnamon flavor coming through. When combined with the flakiness of my favorite No Fail Pie Crust… well, this pie did not last more than a couple of hours after we cut into it. I don’t know where it all went. I’m thinking pie elves are to blame for its disappearance.
Do You Have To Have Homemade Applesauce?
In a perfect world, I think everyone should try applesauce pie with homemade applesauce just once. I know that I used store-bought (thanks, Costco, and your ginormous jars of applesauce!), but when fall comes around this year, you’d better believe I’ll be making a batch of my grandma’s homemade applesauce and using it to make another Applesauce Pie. So, long story short, if you’ve got a jar of homemade applesauce taking up shelf space in the pantry, use it up here. And then let me know what the results are. Because I’m honestly super-curious.
Onto The Good Stuff!
Let’s bake, shall we?
- 2 eggs
- 1 cup sugar
- ½ cup butter
- 1 cup applesauce
- 2 TBSP flour all-purpose
- ½ tsp Watkins Baking Vanilla
- 2 TBSP lemon juice
- 1½ tsp Watkins Ground Cinnamon
- Preheat oven to 350°F.
- Mix all of the ingredients.
- Pour mixed ingredients into an unbaked 9" pie shell.
- Bake 45 minutes, or until just slightly jiggly in the center.
- Cool one hour before slicing and serving.
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