Serious Eats: Recipes

Applesauce Pie

[Photograph: Lauren Weisenthal]

This pie is an excuse to bake apple pies, even when its still a bit too early in the season to get the solid baking apples that hold their shape. It's called applesauce pie because the apples loose a lot a their volume during baking, creating a flavorful, chunky "applesauce" at the bottom, and a pocket of air between the filling and the crispy, sugar-coated, top crust. It's not the prettiest pie when you cut it open, but it's delicious, especially served warm with vanilla ice cream.

Printed from

© Serious Eats