Too much applesauce

I made a lot of applesauce this year.

Lots of it was from the free crabapples we were given, and more was from the cheap apples I found at the store.

I discovered this awesome recipe for Applesauce Pie, and decided to give it a try. It works! It’s great!

It’s also easy. Make a pie crust. In a bowl, mix one cup of sweetened applesauce (I need to add a bit of sugar at pie-making time to most of my canned sauce to make it sweet enough) with one cup of milk and two eggs. Add a dash of salt, some nutmeg and some cinnamon and then pour the mix into the pie shell. Bake at 425 for 10 minutes then at 350 until the centre is firm. I sprinkled cinnamon and sugar over the surface of the finished pie when it was done and served it with whipping cream (because it is Thanksgiving and so of course I had to buy whipping cream for the pies).

I have a lot of fruit sauces – crabapples plain, apples plain, apples and crabapples both with peaches, apples with plums, apples with cherries. I am pretty positive they’ll all work well in this recipe (perhaps with the spices modified), as pie or as tarts for school lunches and snacks for those of us who spend our days at home.

I think the chocolate apple mousse has real possibilities here, too. Mmm, decadent. And if I decided to chocolify one of my existing sauces before making the pie, I’d just need to add some cocoa when I sweeten the sauce before adding to the other ingredients. Hmmmm … I sense some lovely tarts in my future!