Applesauce Cream Pie

This recipe is old and was probably from the second half of the 19th century.  It is made from condensed milk like the original key lime pie. Bordon first marketed condensed milk in 1856 and cooks started using it in their baking.  There was no refrigeration to keep milk.  It was convenient to keep on hand plus it was sweeten.  The lemon juice is important because the acid in the juice helps cook the eggs in the pie so don’t leave that out.  The pie is topped with meringue to use up the egg whites.

Our great grandmothers used what was available to make wonderful dishes for their families.  Applesauce was a winter time treat when other fruit was no longer available.  Apples could be stored in a root cellar for a couple of months and also dried to use in the winter.  Originally this pie was probably made with a standard pie shell.  Today we have pre made graham cracker crusts that make it fast and easy.   Because of the railroad lemons and oranges were available during the winter.  It was a real treat to receive citrus during Christmas holidays.

Today this recipe is often seen as mock cheese cake. It became popular during WWII when sugar was rationed.  Sweetened condensed milk was still available because of young children.  The texture is very similar to cheesecake.  The recipe is doubled and baked in a 9 inch springform pan like a cheese cake. It’s flavor is apple and not that close to the taste like cheese cake.

I was surprised as how tasty this pie turned out.  It is light and a wonderful apple flavor.  I premade a pie shell and blind baked it for 25 minutes.  This was so the bottom of the pie would not be soggy.  It is a great old fashion pie.

Applesauce Cream Pie

  • Servings: 8 servings
  • Difficulty: easy
  • Print

Ingredients:

  • 1 graham crust pie shell
  • 1 1/2 cup unsweetened applesauce
  • 2/3 cup of sweetened condensed milk
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest (optional)
  • 2 large eggs separated room temperature
  • pinch of salt
  • 1/8 teaspoon cream of tartar
  • 4 tablespoons sugar

Directions:

Preheat oven 350 degrees.

In a mixing bowl combine applesauce, sweetened condensed milk and lemon juice with zest.  Pour into prepared pie shell.  Bake for 40 minutes,

In a electric mixer beat egg whites with a pinch of salt until thick and bubbles form on the edges.  Add cream of tartar and slowly add sugar one tablespoons at a time. Beat until glossy and form peaks.  Add to top of hot pie filling. Return to oven and bake until meringue is light brown about -20 minutes.

Chill before cutting and serving.

I have done a series of cream pies mostly from heirloom recipes that I have collected over the decades.   My local Walmart has been selling eggs and milk at very low prices. This has led to rediscovering old recipes that I have collected over the decades to take advantage of the savings that have turned out to be really good.

Pineapple cream cheese pie:

https://trkingmomoe.wordpress.com/2018/08/22/pineapple-cream-cheese-pie/

Lemon cream pie with meringue:

https://trkingmomoe.wordpress.com/2018/08/12/lemon-cream-pie-with-meringue/

Key lime pie with meringue:

https://trkingmomoe.wordpress.com/2018/03/06/authentic-key-lime-pie-with-meringue/

Coconut custard pie without pasty shell:

https://trkingmomoe.wordpress.com/2016/08/18/coconut-custard-pie-without-pastry-shell/

22 Comments Add yours

  1. Wow, mouth-watering šŸ˜‹

    Liked by 1 person

    1. trkingmomoe says:

      Thanks for your comment.

      Like

  2. veejay47 says:

    Deffo gonna try this round holiday season sounds yummy šŸ˜

    Liked by 1 person

    1. trkingmomoe says:

      When you do, wait until it is chilled to cut. It was still a little warm in the picture. Thanks for stopping in.

      Like

  3. I’ve never heard of this before! Sounds really good though.

    Liked by 1 person

    1. trkingmomoe says:

      I have an old cookbook from 1940’s that is just pies. There is only a few pictures and that is where I get some of my inexpensive pie recipes from. I love apple pie but apples don’t grow in Florida and not cheap to buy. This recipe caught my eye because I had several cans of applesauce and also canned milk. It was still a little warm when I cut it but this morning it was nice and firm.

      Thank you for taking time and commenting.

      Liked by 2 people

      1. I find so many wonderful recipes and bits of information from old cookbooks. There is much wisdom there that has been forgotten!

        Liked by 1 person

        1. trkingmomoe says:

          One of my popular recipes with lots of traffic is peach pie made from can peaches is an old recipe. I just changed it from a quart of canned peaches to what we can buy at the store. There is lots of interest in old recipes. So if you have some vintage recipes, think about sharing them.

          Liked by 1 person

          1. I will, thanks! And I’ll look up the peach pie recipe.

            Liked by 1 person

  4. Rarenwise says:

    I accidently hit the u like button to comment. But re liked as you saw. Jist had to say…. YUMMMMMM!

    Liked by 1 person

    1. trkingmomoe says:

      Thanks for pushing the button. I gave you some likes too.

      Like

      1. Rarenwise says:

        šŸ¤—šŸ’™šŸ’œ

        Liked by 1 person

  5. zippyquilts says:

    Sounds good and, honestly, I will eat anything containing sweetened condensed milk!

    Liked by 1 person

    1. trkingmomoe says:

      I liked it. They should of named it poor man’s apple pie. Thanks for stopping in.

      Liked by 1 person

  6. sewhappybychristie says:

    Thank You for adding the links to your other cream pies. You are always so thoughtful. Making things simple for us.

    Liked by 1 person

    1. trkingmomoe says:

      You are welcome. I try to make the blog easy to follow and I always look at other blogs menu to see what they have shared. Sometimes I wish they would just put a menu for recipes or links to similar recipes for me to follow. Some of these themes semi hide menus and that is an opportunity lost for the reader to explore the site. Many of my local friends follow me with their smart phones so I try to make things phone friendly. Thanks for noticing.

      Liked by 1 person

  7. Tatjana says:

    Traditional sweet treat at its finest.

    Liked by 1 person

    1. trkingmomoe says:

      Thank you. Old recipes can be fun to make and eat.

      Liked by 1 person

  8. It sounds pretty interesting! I’m putting on my “recipes to try” list.
    What does it mean to “blind baked”?I’ve not heard that before.

    Liked by 1 person

    1. trkingmomoe says:

      To blind bake you prebake the crust. You fill the crust with pie weights to keep the crust from puffing up and the side shrinking. Some pie recipes ask you to blind bake for only 10 minutes before you fill the pie with filling. That keeps the crust from being soggy for pies like custards.

      Thanks for asking the question. This pie is an acquired taste like key lime pie. An other words it is a little different and a little tart.

      Liked by 1 person

      1. Thanks for the information. šŸ™‚

        Like

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