APPLESAUCE PIE
Found this one in an old family cookbook!
Provided by Jessica Brancato-Montanaro
Categories Desserts Pies Vintage Pie Recipes
Time 1h40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the sweetened condensed milk with applesauce in a saucepan, and thin with apple juice. Whisk in cinnamon; bring to a boil. Beat the eggs in a bowl; whisk 1 tablespoon of the hot applesauce mixture into the eggs; whisk 1 more tablespoon of applesauce mixture into the eggs, and repeat, mixing in 1 tablespoon at a time, until about 1/3 of the applesauce mixture is whisked into the eggs. Return the egg mixture to the saucepan with the remaining applesauce mixture, and whisk until smooth. Pour the filling into the crust.
- Bake until the filling is set, about 1 hour; allow to cool before serving. Refrigerate leftovers.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 51.3 g, Cholesterol 79.3 mg, Fat 13.2 g, Fiber 1 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 251.1 mg, Sugar 43.1 g
LATTICE CRUST APPLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 7h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- To make the dough by hand: Whisk together the flour, sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
- To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
- Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- For the filling: Put the lemon juice in a medium bowl. Peel, halve and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
- Melt the butter over medium-high heat in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
- Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
- Toss the apples with the reduced juice and spices in a medium bowl. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
- To assemble the pie: Cut the dough in half. On a lightly floured surface, roll each half into a disc 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
- Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375 degrees F.
- Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Add the apple filling to the pan.
- Use a chef's knife or a pizza cutter and cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.
- Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. Cool on a rack for at least 3 hours before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
APPLESAUCE CUSTARD PIE
The little seniors at my center love this pie.
Provided by Cathy Brisco
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium mixing bowl combine butter or margarine, sugar, and eggs. Beat until smooth. Add applesauce and vanilla. Mix thoroughly.
- Pour custard mixture into pie shell. Sprinkle top lightly with cinnamon.
- Bake in preheated oven for 30 to 40 minutes or until set in center.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 39.9 g, Cholesterol 61.8 mg, Fat 12.2 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 4.8 g, Sodium 161.8 mg, Sugar 31.9 g
APPLESAUCE LATTICE PIE
"I had some apples that needed to be used up, so I combined them with a can of applesauce and turned out my best-tasting apple pie ever," writes Cherie Sweet of Evansville, Indiana.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine the water, milk and vinegar; gradually add to crumb mixture, tossing with a fork until dough forms a ball. , Coat a 9-in. pie plate with cooking spray. Set aside a third of the dough. On a lightly floured surface, roll out remaining dough to fit pie plate. Transfer pastry to plate; trim even with edge., In a large bowl, combine apples and raisins. Combine the sugar substitute, flour, brown sugar and cinnamon; add to apple mixture and toss to coat. Spoon 3 cups into the crust; cover with applesauce. Top with remaining apple mixture; dot with butter. , Roll out reserved portion of dough; make a lattice crust. Trim and flute edges. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 281 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 235mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein.
APPLESAUCE PIE
Make and share this Applesauce Pie recipe from Food.com.
Provided by Nutmeg74
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine the sugar, 1/4 teaspoon of the cinnamon and the eggs. Beat until smooth.
- Fold the applesauce and vanilla into the egg mixture and stir until well blended.
- Pour into graham cracker crust.
- Sprinkle the top with the remaining 1/4 teaspoon of cinnamon and place the pie in a preheated 450 degrees F oven for 15 minutes.
- Reduce the heat to 350 degrees F and bake for another 30 minutes or until the center is set.
Nutrition Facts : Calories 245.4, Fat 10.8, SaturatedFat 3, Cholesterol 83.1, Sodium 208.5, Carbohydrate 34.5, Fiber 1.3, Sugar 19.5, Protein 3.7
GRANDMA'S APPLESAUCE PIE
This is one of the recipes I remember most from my childhood. My grandmother always had this on hand for her grandkids who came to visit. It was invented especially for us kids because it had no "chunks" of apple in it. There was no surprise that the adults loved this pie, just as much as we did.
Provided by Fauve
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 8
Steps:
- Prepare pastry for 2 crust pie shell, using your favorite recipe for pie shells.
- Roll out 2 balls of dough until they measure large enough to fit your pie pan.
- Line bottom of 8" pie pan with one of the rolled out pastry pieces.
- Set the other rolled-out dough aside for a bit.
- Bake the shell for 10 to 15 minutes at 375 degrees; set aside.
- In a mixing bowl, combine beaten eggs, applesauce, sugar and seasonings.
- Pour mixture into 8" prepared pie shell.
- Add top pastry to pie and seal edges.
- With tines of a fork, prick holes on top of pie shell to vent.
- Bake at 450 degrees for 10 minutes, then turn oven down to 350 degrees and continue baking 30 more minutes.
- Note: If you like a more custard-y pie, try adding 1/2 to 1 cup of milk to the above ingredients before pouring into the pieshell (use a 9" shell in this case).
APPLESAUCE LATTICE PIE
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Pies
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine the water, milk and vinegar; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Coat a 9-in. pie plate with cooking spray. Set aside a third of the dough. On a lightly floured surface, roll out remaining dough to fit pie plate. Transfer pastry to plate; trim even with edge.
- In a large bowl, combine apples and raisins. Combine the sugar substitute, flour, brown sugar and cinnamon; add to apple mixture and toss to coat. Spoon 3 cups into the crust; cover with applesauce. Top with remaining apple mixture; dot with butter.
- Roll out reserved portion of dough; make a lattice crust. Trim and flute edges. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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APPLESAUCE PIE RECIPE | MYRECIPES
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5/5 (2)Servings 1
- Cook first 3 ingredients in a Dutch oven over medium heat, stirring often, 35 minutes or until thickened. Remove from heat, and discard lemon. Add butter and vanilla; cool.
- Fit 1 piecrust into a 9-inch pieplate according to package directions. Pour applesauce mixture into crust.
- Roll remaining piecrust to press out fold lines, and cut into 1/2-inch strips. Arrange strips in a lattice design over filling; fold edges under, and crimp.
- Bake on lowest oven rack at 425° for 30 to 35 minutes or until golden, shielding pie with aluminum foil to prevent excessive browning, if necessary. Serve with whipped cream, if desired.
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APPLESAUCE PIE RECIPE | MYRECIPES
From myrecipes.com
Servings 1
- Cook first 3 ingredients in a Dutch oven over medium heat, stirring often, 35 minutes or until thickened. Remove from heat. Discard lemon. Add butter and vanilla. Cool.
- Fit 1 piecrust into a 9-inch pieplate according to package directions. Pour in applesauce mixture.
- Roll remaining piecrust to press out fold lines; cut into 1/2-inch strips. Reserve 4 strips. Arrange remaining strips in a lattice design over filling; fold edges under, and crimp.
- Cut reserved pastry strips in half lengthwise. Lay halves side by side, and twist; arrange around inner edge of pie.
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