Applesauce Lattice Pie Recipe

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Applesauce Lattice Pie Recipe
Applesauce Lattice Pie Recipe photo by Taste of Home
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Applesauce Lattice Pie Recipe

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"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.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon plus 1/8 teaspoon baking powder
  • 1/4 teaspoon plus 1/8 teaspoon salt
  • 6 tablespoons cold butter or stick margarine
  • 4 to 6 tablespoons cold water
  • 4-1/2 teaspoons fat-free milk
  • 1-1/2 teaspoons cider vinegar
  • FILLING:
  • 5 cups sliced peeled tart apples
  • 1/4 cup raisins
  • Sugar substitute equivalent to 3 tablespoons sugar*
  • 2 tablespoons all-purpose flour
  • 4 teaspoons brown sugar
  • 2 teaspoons ground cinnamon
  • 1-1/2 cups unsweetened applesauce
  • 2 teaspoons butter or stick margarine

Directions

In a 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 dry ingredients, tossing with a fork until dough forms a ball. Set aside a third of the dough. On a lightly floured surface, roll out remaining dough to fit a 9-in. pie plate. Transfer pastry to pie plate coated with cooking spray; trim even with edge of plate.
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 pastry; 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. Yield: 8 servings.
Editor's Note: This recipe was tested with Splenda No Calorie Sweetener. Look for it in the baking aisle of your grocery store.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Applesauce Lattice Pie in Light & Tasty October/November 2003, p58

Nutritional Facts

1 piece: 281 calories, 10g fat (6g saturated fat), 26mg cholesterol, 235mg sodium, 47g carbohydrate (0 sugars, 3g fiber), 3g protein.

  • 1-1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon plus 1/8 teaspoon baking powder
  • 1/4 teaspoon plus 1/8 teaspoon salt
  • 6 tablespoons cold butter or stick margarine
  • 4 to 6 tablespoons cold water
  • 4-1/2 teaspoons fat-free milk
  • 1-1/2 teaspoons cider vinegar
  • FILLING:
  • 5 cups sliced peeled tart apples
  • 1/4 cup raisins
  • Sugar substitute equivalent to 3 tablespoons sugar*
  • 2 tablespoons all-purpose flour
  • 4 teaspoons brown sugar
  • 2 teaspoons ground cinnamon
  • 1-1/2 cups unsweetened applesauce
  • 2 teaspoons butter or stick margarine
  1. In a 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 dry ingredients, tossing with a fork until dough forms a ball. Set aside a third of the dough. On a lightly floured surface, roll out remaining dough to fit a 9-in. pie plate. Transfer pastry to pie plate coated with cooking spray; trim even with edge of plate.
  2. 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 pastry; 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. Yield: 8 servings.
Editor's Note: This recipe was tested with Splenda No Calorie Sweetener. Look for it in the baking aisle of your grocery store.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Applesauce Lattice Pie in Light & Tasty October/November 2003, p58

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