Having a lot of applesauce in the house because of an especially bountiful harvest of apples this year (250+ lbs), I decided to make an apple pie.

Now, maybe it was me reading the recipe (I tend to skim), or maybe it was the recipe itself, but once I made the pie dough, there was not enough left to put on top of the pie. Now, being the drama queen and perfectionist that I am, there was no way that I would make an apple pie without a top crust.

The pie crust before being rolled out

So, what was I to do? Well, what if I just replaced the pumpkin in a pumpkin pie with applesauce? And the rest is history

Recipe

Based on It Doesn’t Taste Like Chicken‘s Easy Vegan Pumpkin Pie recipe

Prep time: 15min (filling only)
Baking time: 1hr

Ingredients

• 2 cups (500mL) applesauce
• 1/4 cup (60mL) maple syrup
• 3/4 cup (180mL) almond milk (if using unsweetened, consider adding more sweetener to taste)
• 1/8 cup (30mL) water
• 2 to 3 ounces (60 to 90g) flour
• 1 teaspoon (5mL) cinnamon
• 1/2 teaspoon (2mL) nutmeg
• 1 teaspoon (5mL) vanilla extract (optional)

For the crust ingredients and method, see here. (In the crust, I substituted shortening for coconut oil)

Method

1. Preheat oven to 350ºF (180ºC)
2. Throw everything into a blender and blend until smooth
3. Pour mixture into crust and bake for 1hr

That’s it! 🙂

The finished pie!