We have a lot of potlucks at work, and I have always been a designated dessert-bringer; especially after I developed this recipe for applesauce pie. Friends and family have been after me to get it written down for them–so I finally did.
I’ve always consider it more of a pie than a cake, because the batter is runny (wet, moist, whatever you want to call it). The finished dessert should be very moist. You have to be careful not to overcook it; letting the pie be a little soft in the center or else the edges will be too well done.
Applesauce pie can also be dressed up with raisins or other fruit; the muffin mixes that I’ve used for it (not any particular brand) all have contained apple chunks in them, so you’ll want to pick a complementary fruit. I’ve served it warm with vanilla ice cream to rave reviews. But you can just as easily use Cool Whip, powdered sugar or even butter cream frosting–my step dad’s personal choice.
- 1 box of apple or apple-cinnamon muffin mix
- 1 egg
- 3-4 4 oz containers of applesauce (can be cinnamon or other flavored variety)
- 1 teaspoon of cinnamon
- a dash or 2 of ground nutmeg or allspice
- ½ cup of raisins (optional)
- brown sugar (optional)
- Stir muffin mix and egg in a bowl
- Slowly add applesauce, blending with a fork or spatula to make sure everything is mixed well. The batter will be lumpy and look more like a very wet cake batter.
- Add cinnamon, nutmeg and raisins; making sure all the muffin mix is moist.
- Pour mixture into a large, greased pie pan; you can sprinkle the top with brown sugar if you want a sweeter, crunchy top.
- Cook at 400 degrees for 30 to 45 minutes; test the center of the pie with a toothpick–when it comes out almost clean, the pie is done.