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Tephra

Applesauce Pie

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I've tweaked this a bit from the original, and I'm including some tweaks I haven't tried yet but I am certain will work.

You will need a crust for a single crust 9" pie. I like using a shortbread crust for my sweet pies. The recipe makes enough for a double crust 9" pie but it freezes well, so you can save the second half of the dough rather than cutting the recipe.

Since my crust has a lot of butter in it I omitted the one tablespoon of soft butter that the original recipe requires to be rubbed over the crust before filling.

Pie Filling:

1/4 c + 1 Tbsp sugar
1/2 tsp cinnamon
3 eggs
1/2 tsp vanilla
2 c applesauce

Optional crumb topping:

1/2 c chopped walnuts
1/2 c flour
1/3 c brown sugar
3 Tbsp soft butter*

Preheat your oven to 450°F

Prepare pie filling by blending the sugar and cinnamon together to avoid cinnamon lumps in the finished pie. Beat in eggs, then add the vanilla and apple sauce. Pour into your prepared pie crust. If you aren't using the optional crumb topping, dust the top of the pie with cinnamon.

To prepare the crumb topping combine all ingredients in a small zipper bag (sandwich size works perfectly) and massage until well mixed and crumbly. Sprinkle over the pie filling. Some of it will probably sink into the pie.

Bake the pie at 450°F for 15 minutes.

Reduce the oven temperature to 350°F and bake for 30 additional minutes.

Cool completely before serving.



* This is the untested tweak. The original crumb topping recipe called for 1/3 cup of butter. The pie with this butter rich version of the crumble is in the oven right at this moment so I can't tell you if it worked yet, but I think less butter would be better in any case.
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