Old Fashioned Applesauce Cake
I make this alot during the season...it's so EASY and delicious. It is a recipe right off the box...I generally make a cream cheese frosting to go with it.
Old Fashioned Applesauce Spice Cake — Duncan Hines®
1 Package of pre-made Flaky Pie Dough
3 Pounds of Apples - Gala and Fuji are excellent, can also use Newton Pippin, Rhode Island Greening, and Jonathan.
(Granny Smiths NOT recommended)
3 tbs unsalted Butter
1/2 cup sugar,
2 tsp Calvados apple brandy or dark rum
1 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1/8 tsp salt
NOTES: Raw apples shrink quite a bit during baking, leaving a gap between the top crust and fruit. The filling is precooked; thus preshrunk, eliminating the gap and producing a beautifully full, compact pie that slices easily. Precooking also allows you to cover the pie with a lattice top if you would like.
Granny Smiths are not recommended; because although crisp when raw, they become mushy when baked in a pie with both a top and a bottom crust.
Fit one of the pastry crusts into a 9-inch pie pan. Refrigerate.
Peel, core and slice three pounds of apples (six to eight medium-large) a little thicker than 1/4 inch. In a very wide skillet or pot, heat over high heat until sizzling and fragrant; add unsalted butter. Add the apples and toss until glazed with the butter. Reduce the heat to medium, cover tightly and cook, stirring frequently, until the apples are softened on the outside but still slightly crunchy, about 5 to 7 minutes.
Stir in sugar, apple brandy or dark rum, cinnamon, allspice, nutmeg and salt. Increase the heat to high and cook the apples at a rapid boil until the juices become thick and syrupy, about 3 minutes. Immediately spread the apples in a thin layer on a baking sheet and let them cool to room temperature.
Position rack in the lower third of the oven. Preheat the oven to 425 degrees.
Pour the apple mixture into the bottom crust. Brush the overhanging edge of the bottom crust with cold water. Cover with the top crust or lattice, then seal the edge, trim, and crimp or flute. If using a closed top crust, cut steam vents. Spinkle top crust with a little cinnamon and sugar.
Bake 40 to 50 minutes, browned and bubbly.
The pie is best if eaten promptly, but it can be kept at room temperature for two to three days.