December 4, 2007

applesauce pie

applesauce pie

Remember me talking about my apple trees? Well, this recipe came about from the ample supply of apples. I made a huge batch of applesauce and threw it into my deep freezer and it sat there waiting to be used.

It seemed like a good idea at the time but neither I, my hubby or children like to eat applesauce. So then I searched for a baking recipe of some kind that used applesauce. Voila, I found it.

My family and some friends who tried the applesauce pie all liked it. It was mild tasting, not overly cinnamony, and had the texture similar to pumkin pie. Creamy but not really gelatinous. Something different for sure!

...

applesauce pie

1 store bought pie shell or a homemade one
3/4 cup sugar
1/4 cup Flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
15 ounces unsweetened applesauce (15 ounces)
1/4 cup butter or margarine, melted and cooled
3 large eggs

Prepare pie shell as directed, but do not bake.

Combine sugar, flour, salt, cinnamon and applesauce. Stir in margarine. Then stir in eggs. Blend thoroughly and pour into prepared pastry.

Bake at 425ºF for 10 minutes. Reduce oven temperature to 350ºF. Bake for 20 to 30 minutes longer, or until center is set. Cool completely.

Adapted from: Applesauce Pie, Crisco.com Website
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