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Apple Pie Applesauce

By Jaime |

homemade apple sauce

I’ve made homemade applesauce dozens of times in my life. But last year, I tried something new. What resulted was an applesauce that childhood memories are made of.

My friend had this huge ten pound bag of apples she was going to throw away because they had been in a cold part of her fridge, and then they froze. I knew I could do something with them, so I pulled out her apple/peeler/corer contraption and got to work. Even with that, I still practically froze my little fingers off. But what resulted was the best tasting applesauce I have ever made.

My secret was to add in a glug of pure maple syrup, a bit of orange zest, and the juice of an orange.

When you serve this warm, with a little touch of butter, it’s like eating apple pie in a bowl. And with only a tiny bit of the sweetness from the maple syrup, it’s actually quite healthy.

Serve this as an after school snack on a blustery cold day, and you’ll be the parent whose kids will grow up and write memoirs about.

Speaking of applesauce, today my other blog just happens to have a recipe for peach baby food and a giveaway, so feel free to stop by.

Apple Pie Applesauce

5 pounds apples, like Jonathan or Macintosh—something that will get smushy when it cooks down
1/4 cup pure maple syrup (NOT the fake kind!)
2 inch piece orange zest (use a vegetable peeler to peel off a strip—don’t add the white pith)
juice of half an orange
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 cup water

In a large pot, combine all ingredients. Set over medium high heat, bring to a boil. Reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally. Applesauce is done when the apples are all translucent and soft. Serve warm.

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About Jaime



Jamie Richardson is an author and blogger at Sophistimom. She contributed several delicious recipes to Babble, and continues to do so on her personal blog.

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14 thoughts on “Apple Pie Applesauce

  1. Sarah says:

    I made this last night and it is divine! Not only did we have some for breakfast but I am going to use it as filling in apple turnovers for dessert tonight. Super easy. Great idea, thanks Jaime.

  2. Paula says:

    this looks so delicious!

    have a nice time!

  3. Dana says:

    My grandmother had an apple tree and cooked chunky applesauce every fall. She froze it in baggies and brought it out whenever we stayed over.

  4. [...] Apple Pie Applesauce [...]

  5. jeanette prince says:

    is this something i could can in jars and save.

  6. joyce ninham says:

    Will I be able to can in jars and save?

  7. Jaime says:

    Joyce and Jeanette—that’s a great question, and I would be able to answer it with confidence if I weren’t such a dunce about canning. I’m the get-a-huge-freezer-and-store-it-that-way kind of gal, but that’s more out of lack of knowledge than practicality.
    I think you can can it, and I don’t think it would hurt the recipe much at all if you added lemon juice to raise the acidity. In fact, in the picture, I actually had used lemon juice because I didn’t have any oranges on hand. But shhh, don’t tell anyone. I think it tastes a little richer with orange juice, but the lemon juice is fine as well.

  8. [...] This recipe is originally from The Family Kitchen [...]

  9. salva says:

    thank alot for being wiht us

  10. Barbara Howell says:

    This would be wonderful on pancakes….no more butter or syrup needed.

  11. [...] cup homemade applesauce 1/2 cup homemade pumpkin purée 2-3 tablespoons frosting with all natural purple food [...]

  12. [...] all-purpose flour 1 teaspoon salt 1/4 teaspoon freshly ground pepper 2 eggs 4 tablespoons olive oil apple sauce sour cream, for [...]

  13. Elizabeth B says:

    And your recipe will soon be on my blog- check it out

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