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jo_jo_ba 1 year, 1 month ago said:
Now THIS is fabulous... will make it soon!
jett2whit 1 year, 1 month ago said:
YUM!
momoften 1 year, 1 month ago said:
Sounds so simple. I will give this a try.
katzilla 1 year, 1 month ago said:
Wow, this is probably the first recipe I've found on here that I could make RIGHT NOW because I only lack one ingredient (pie shell). I'm actually going to be making home made chunky applesauce later this week, do you think I could use that?
katzilla 1 year, 1 month ago said:
Well, I made it ;D It tastes AWESOME. However, it came out a bit runny and squishy, I think it is because of the home made applesauce. My housemate recommended adding more flour (like, double), do you think this will work? I have another pie shell and will be trying it again soon.
katzilla 1 year, 1 month ago said:
With the double flour and extra egg, it came out WONDERFUL, twenty times better than last! I added a touch of cinnamon and nutmeg. This recipe has now become my holiday staple (:
conner909 1 year, 1 month ago said:
You and Shandy should get together...she has an applesauce cake that I hear is to die for!
katzilla 1 year ago said:
Making this for a third time, for a company Christmas Party! (:
sunflower48386 11 months ago said:
Ooooooooo this looks good. around the holidays, around here in Michigan, you can get cinnamon stick ice cream. that would be so good.
ozsmom 3 months, 4 weeks ago said:
Looks great, I think I'll be making it this weekend! 5 forks!
rottman 3 months, 2 weeks ago said:
Unique pie. Thanks.
rottman 3 months, 1 week ago said:
I resisted adding the cinnamon the first time, to see what the original would be like. It reminds me of Quaker style cooking - simple, straightforward with no frills, great tasting. I haven't tried it with ice cream yet. While I'm sure it will double the flavors, somehow, the richness of the ice cream detracts from the purity of this already sweet recipe.
Thanks for the wonderful post.
rottman 3 months, 1 week ago said:
BTW, in thinking about Katzillas dilema...
this pie is not done at 45 minutes - it's still soupy then. I believe I added an extra 15-20 minutes before it stopped shaking when jiggled. That said, it didn't need either extra applesauce, or extra flour. Just added cooking time. The crust was a little on the crispy side, but the pie was self-standing and delicious.
mrjwjohnson 3 months, 1 week ago said:
I was talking with a lady from Smith Island and she told the recipe she uses for her pie….I hope this helps
1 unbaked 9 inch pie crusts
8 oz applesauce
1/2 c. sugar
2 eggs, separated
1/4 c. butter
1 tbsp. cornstarch
1/2 tsp. vanilla OR
2 c. evaporated milk
1/2 c. whole milk
Put applesauce in a bowl. Add sugar, egg yolks, butter, cornstarch and vanilla and mix until smooth. Add evaporated milk. In separate bowl, beat egg whites until stiff. Fold egg whites into applesauce mixture. Stir whole milk in very slowly. Pour into pie shell.
Bake at 400 degrees for 15 minutes; then 350 degrees for 25 minutes.