Desserts
This apple pie recipe with applesauce delivers the perfect balance of flaky crust and spiced filling, paired with a smooth homemade applesauce that elevates every bite.
The secret lies in a well-chilled pie dough that creates layers of buttery perfection, while the filling's cinnamon and nutmeg blend transforms ordinary apples into something extraordinary.
What makes this recipe stand out is the applesauce—simmered just until it reaches that ideal consistency—adding a creamy contrast to the warm, spiced pie.
The process begins with a classic pie crust, rolled out and fitted into the pan with precision, ensuring those signature flaky layers. Meanwhile, the applesauce simmers on the stove, its natural sweetness enhanced by just a touch of sugar and vanilla.
The filling gets its structure from a mix of flour and brown sugar, creating a thick, caramelized base that keeps the pie from being too juicy. Together, they form a dessert that's both comforting and impressive.
By the time you pull this pie from the oven, you'll have golden-brown edges, a bubbling filling that's just tender enough, and that smooth applesauce ready to serve alongside.
The aroma alone will have everyone gathering in the kitchen, while the first bite delivers the perfect harmony of textures and flavors. This is the kind of dessert that feels like a hug—warm, inviting, and full of love.
Perfect for holidays, family gatherings, or simply treating yourself, this recipe ensures you'll never settle for store-bought again. The applesauce can be made ahead and reheated, while the pie keeps beautifully for days. Let's get started on creating a dessert that's as memorable as it is delicious.
Ingredients for apple pie recipe with apple sauce
Buttery crust, spiced apples, and silky applesauce—this is dessert perfection in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for flaky crust |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough |
| Granny Smith Apples 🍎 | 6 medium | Peeled, sliced 1/4-inch thick |
| Brown Sugar 🍚 | 1 ¼ cups | Packed firmly for filling |
| Granulated Sugar 🍬 | ½ cup | For applesauce sweetness |
| Cinnamon 🌿 | 2 tbsp | Ground, aromatic variety |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vanilla Extract 🥛 | 1 tsp | Pure extract for flavor |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Ice Water 💧 | ½ cup | For dough binding |
| Applesauce 🍏 | 1 ½ cups | Homemade or unsweetened |
| Egg 🥚 | 1 whole | For egg wash |
The apples are the heart of this pie, so pick firm Granny Smiths—they hold up best to baking. Whole Foods or your local farmers market usually have the best selection. If you can't find Granny Smith, Honeycrisp or Fuji work too, but they'll be slightly softer. Peel them first (the skin gets tough), then slice them 1/4-inch thick for even cooking. For the butter, Plugrá or Land O'Lakes unsalted are my go-tos—cold and cubed is key for that flaky crust. If you're in a pinch, Earth Balance vegan butter works too, but the flavor won't be quite the same.
No applesauce on hand? Make it fast with 4 peeled apples, 1/2 cup water, and 1 tbsp sugar—simmer until soft and mash. Swap brown sugar for white sugar plus 1 tsp molasses if needed. The cinnamon should smell warm and inviting—if it's dusty, toast it in a dry pan for 30 seconds to wake up the flavor. Penzeys or bulk bins at Trader Joe's have the freshest ground spices. For the dough, if you're short on butter, substitute 1/4 cup coconut oil, but it won't be as flaky. And if you're making this ahead, prep the dough and filling the night before—chilling is non-negotiable for that perfect crust.
This pie tastes even better the next day—cover loosely and let it cool completely before storing. Keeps 4-5 days at room temperature or 2 weeks in the fridge. The applesauce? Freezes beautifully for up to 6 months—just reheat gently with a splash of water. I always make a double batch of applesauce and freeze half—perfect for smoothies or oatmeal later. And if you're feeling fancy, serve with vanilla ice cream or a dollop of whipped cream.
Why You'll Love This Recipe
- No-Roll Crust Shortcut: I swear by this trick—just toss cold butter into flour and pulse until it looks like wet sand. No chilling, no fuss, and it still holds together like a dream. (Yes, even when my kids "help" press it down.)
- Tart-Sweet Magic: Granny Smiths + brown sugar = the perfect push-pull of flavor. The sauce soaks into the crust just enough to stay moist, while the top stays crisp enough to cut through with a fork. That balance? Chef’s kiss.
- Leftovers That Shine: This pie actually tastes better the next day—honestly, the flavors meld into something richer. I stash slices in the fridge for breakfast toast or pack them for lunch. (My coworkers think I’m a saint.)
- Budget-Friendly Luxury: You’re using pantry staples here: flour, butter, apples. Skip the fancy pie weights? No problem—the sauce steams the crust perfectly. And one pie feeds six, so it’s basically a deal. (I’ve made this on $8 worth of ingredients.)
Step-by-step instructions for apple pie with applesauce
Here's how to create a perfect flaky crust with a tender applesauce-infused filling that's rich, spiced, and foolproof.
Make the Flaky Crust Dough
In a large bowl, combine the 2.5 cups All-Purpose Flour and 1 tsp Salt. Cut in the 1 cup Unsalted Butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This ensures maximum flakiness when baked.
Gradually add the 0.5 cup Ice Water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—just until it holds when pressed. Divide the dough into two equal discs, wrap each in plastic, and refrigerate for at least 1 hour (or up to 2 days). Chilling prevents shrinking and makes rolling easier.
Prepare the Applesauce Filling
In a medium bowl, mix together the 1.5 cups Applesauce, 1.25 cups Brown Sugar, 0.5 cup Granulated Sugar, 2 tbsp Cinnamon, 0.5 tsp Ground Nutmeg, 1 tbsp Lemon Juice, and 1 tsp Vanilla Extract. Stir until completely combined and smooth. The applesauce keeps the filling moist while the spices create that classic pie flavor. Taste and adjust sweetness if needed—you want it to balance the tartness of the apples.
Peel, core, and slice the 6 medium Granny Smith Apples into ¼-inch thick slices. Toss them lightly with a pinch of cinnamon and nutmeg to enhance their flavor. Arrange half of the apple slices in a single layer on the bottom crust, slightly overlapping them like shingles. Pour half of the applesauce mixture over the apples, then repeat with the remaining apples and sauce. This layering ensures even distribution of flavor and moisture.
Assemble and Crimp the Pie
Roll out one of the chilled dough discs on a floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang all around. Gently transfer it to the pie dish and press it into the bottom and up the sides. Pour in the apple-applesauce mixture, then roll out the second dough disc and place it on top. Trim and crimp the edges using a fork or your fingers for a classic fluted crust.
Create the Egg Wash and Bake
Beat the 1 whole Egg in a small bowl, then brush it evenly over the top crust. This creates a golden, glossy finish. Cut a few slits in the top crust to allow steam to escape. Place the pie on a baking sheet (to catch any drips) and bake at 375°F for 50-60 minutes, until the crust is deep golden brown and the filling is bubbling.
If the edges brown too quickly, cover them with foil after 30 minutes. The pie is done when the crust is crisp and the filling is thickened but still tender. Let it cool for at least 2 hours before slicing—this allows the filling to set and makes for cleaner slices. Serve warm with vanilla ice cream for the ultimate experience!
Pro Tips For Making Apple Pie Recipe With Apple Sauce
- Prep Apples Like a Pro: Cut Granny Smiths into even ¼-inch slices—no smaller, or they’ll turn to mush—and toss them in lemon juice immediately after slicing. I learned this the hard way when my pie filling looked more like applesauce than filling by the time it baked.
- Chill the Dough: Roll out your crust cold, then refrigerate it for at least 30 minutes before filling. Warm dough shrinks like a scared cat—you’ll end up with a sad, uneven pie that looks like it was thrown together in 10 minutes (and let’s be real, we’ve all been there).
- Balance Sweet and Tart: Mix half brown sugar, half granulated in the filling—Granny Smiths need that caramel depth, but too much brown sugar makes it taste like dessert after dessert. Taste-test the filling before baking; if it’s still sharp, add a pinch more sugar.
- Vent That Top Crust: Cut 4-5 slits in the top crust before baking—yes, even if you’re making a double-crust pie. Steam gets trapped, and your pie will either explode or bake unevenly. Trust me, a few tiny cuts save you from a kitchen disaster.
Creative variations of this dish
Spiced Caramel Twist
Swap out half the applesauce for spiced caramel sauce—simmer 1 cup unsweetened applesauce with ¼ cup brown sugar, 1 tbsp butter, and ½ tsp cinnamon until thickened. Spread this between the apple layers for a sticky, caramelized depth.
I love adding 1 tsp bourbon to the caramel for a smoky-sweet contrast that pairs perfectly with vanilla ice cream. 🍯
Cream Cheese Swirl
For a modern twist, roll out 4 oz softened cream cheese with 1 tbsp sugar and ½ tsp vanilla into a thin log. Place it on top of the apple-applesauce layer before adding the top crust.
Bake as directed—the cream cheese melts into a luscious swirl that cuts through the spiced filling. This variation feels fancy but takes just 5 extra minutes of prep. 🥛
Savory Herb Crust
Transform your crust by adding 1 tbsp fresh thyme and 1 tbsp fresh rosemary (finely chopped) to the dough. The herbs infuse the butter beautifully, creating an earthy contrast to the sweet filling.
I also sprinkle 1 tsp flaky sea salt on top before baking for a sophisticated touch. This works especially well with Honeycrisp apples for a bright, herbal-sweet balance. 🌿
Mini Hand Pies
Divide the dough and filling into 6 equal portions—roll each into a 6-inch circle, fill with ½ cup filling, then fold into half-moons. Crimp the edges tightly and bake at 375°F for 25-30 minutes.
These bite-sized pies are perfect for potlucks or picnics, and the applesauce pairs beautifully with a drizzle of honey on top. 🍰
Cheddar-Streusel Topping
Mix ½ cup all-purpose flour, ½ cup brown sugar, ½ cup chopped pecans, 1 tsp cinnamon, and ¼ cup shredded sharp cheddar. Sprinkle this over the top crust before baking for a crunchy, cheesy contrast.
The cheddar adds a surprising depth that balances the sweetness, while the streusel adds texture. I love this with Gouda or smoked cheddar for extra complexity. 🧀
Cider-Braised Apples
Simmer the apple slices in 1 cup apple cider with 1 tbsp brown sugar and 1 cinnamon stick for 10 minutes before assembling the pie. The cider infuses the apples with warm, fruity notes that elevate the filling.
Serve with a scoop of spiced cider ice cream for a cohesive, seasonal dessert. This works especially well with McIntosh or Braeburn apples for their natural tartness. 🍎
Nutrition facts
Frequently asked questions
Why does this recipe use applesauce in the pie filling?
The applesauce adds moisture and richness without making the pie soggy. It creates a perfect balance between the spiced apples and the flaky crust, while also keeping the filling tender. This method ensures every bite has that classic pie texture you love!
Can I make the applesauce ahead of time?
The applesauce can be made up to 3 days ahead and stored in the fridge. For best results, reheat it gently in a saucepan with a splash of water until warm before using. You can also freeze it for up to 6 months—just thaw in the fridge overnight.
What's the best way to store leftover pie?
Let the pie cool completely, then cover it loosely with plastic wrap. Store at room temperature for 2-3 days or refrigerate for up to 5 days. For longer storage, freeze slices (without the crust) for up to 3 months. Always reheat slices in a 350°F oven for 10-15 minutes to restore freshness.
Can I substitute the applesauce with something else? Yes! For a lighter version, use 1 cup unsweetened applesauce + 1 tbsp cornstarch. For extra richness, try ½ cup applesauce + ½ cup Greek yogurt. Just
How do I prevent the crust from getting soggy?
Prevent soggy bottoms by chilling the pie at least 1 hour before baking, and always pre-bake the bottom crust for 10 minutes at 375°F before adding filling. Sprinkle 1 tbsp cornstarch on the crust before adding applesauce to absorb excess moisture. Bake on a preheated baking sheet to catch drips.