Desserts
This apple pie recipe with applesauce transforms a classic dessert into something extraordinary by adding a warm, spiced applesauce layer between the crusts. The secret lies in balancing traditional techniques—like a lattice crust for that signature look—with modern shortcuts, such as pre-made dough for convenience.
Every slice delivers crisp, flaky layers, tender apple filling, and a velvety applesauce that ties everything together.
The applesauce isn’t just a side—it’s the star between the crusts, infused with cinnamon and a touch of vanilla for depth. While the pie bakes, the applesauce softens into a luscious, aromatic layer that contrasts beautifully with the tart-sweet filling.
This approach ensures no one slice is the same, making it perfect for gatherings where everyone expects their favorite spot.
What sets this recipe apart is the harmony of textures: the buttery crust stays crisp, the apples remain tender, and the applesauce adds a silky-smooth element that feels indulgent yet balanced.
The lattice design not only looks impressive but also allows for even baking, ensuring a golden-brown finish that’s hard to resist.
Whether you’re baking for a holiday feast or a cozy weekend dessert, this pie delivers restaurant-quality results with a homemade touch. The applesauce layer elevates it beyond ordinary apple pie, making it a showstopper that’s as delicious as it is visually stunning.
Ingredients for apple pie recipe with apple sauce
Six ingredients transform this classic pie—crisp lattice crust meets velvety spiced applesauce layer.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for lattice crust |
| All-Purpose Flour 🌾 | 3 cups | Sifted for flaky crust |
| Granulated Sugar 🍚 | 1 ½ cups | For filling sweetness |
| Light Brown Sugar 🍚 | ½ cup | Packed, for caramel depth |
| Old-Fashioned Rolled Oats 🌾 | ½ cup | For thickened applesauce |
| Red Delicious Apples 🍎 | 4 medium | Peeled, cored, sliced |
| Granny Smith Apples 🍎 | 2 medium | Peeled, cored, sliced |
| Unsweetened Applesauce 🍏 | 1 ½ cups | Smooth, unsweetened |
| Ground Cinnamon 🍃 | 2 tbsp | Freshly ground preferred |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla for aroma |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Granulated Sugar 🍚 | ¼ cup | For applesauce layer |
| Heavy Cream 🥛 | ¼ cup | For applesauce richness |
| Egg 🥚 | 1 whole | For egg wash |
The applesauce layer is where magic happens. Unsweetened applesauce is key—skip the sweetened kind, or you'll overpower the filling. I grab Mott's or Libby's from the store, but homemade (just cooked apples + cinnamon) is even better. The rolled oats thicken it beautifully—don't sub instant oats, or it'll get gummy. For the apples, Red Delicious for sweetness, Granny Smith for tartness is a chef's trick. Buy them a day ahead so they're crisp when you slice them. Costco usually has organic apples at a great price if you're baking for a crowd.
No rolled oats? Blitz regular oats in a food processor for a minute—they'll work in a pinch. Short on Granny Smiths? Green apples or even tart pears bring that bright acidity. The applesauce layer can be made a day ahead—just reheat it gently before assembling the pie. For the crust, pre-made dough from Trader Joe's saves time, but if you're rolling your own, chill the dough for 30 minutes before cutting the lattice. The vanilla extract should be pure—imitation stuff tastes artificial. And yes, the heavy cream makes the applesauce layer silky, but you can use half-and-half if you're watching calories.
This pie tastes even better the next day—store it at room temperature for up to 2 days, covered loosely. For longer storage, wrap tightly in plastic and refrigerate for up to 5 days. Freeze for up to 3 months by wrapping each slice individually in parchment. The applesauce layer keeps its texture surprisingly well when reheated gently. I always make two pies—one for now, one for later. The lattice crust stays crisp if you reheat slices at 350°F for 10 minutes—just watch those edges!
Why You'll Love This Recipe
- I’ll be real: most pie leftovers are sad. Not this one. The oats add a chewy texture that keeps it interesting, and it reheats so well—either as slices or crumbled over yogurt. (Yes, even on a Tuesday night.)
- No-Roll Crust Magic: I swear, the rolled oats in the crust make it ridiculously sturdy—no flaky perfection, but zero stress. Just mix butter, flour, and oats with cold water, press it in, and you’ve got a pie base that holds its shape like a champ.
- Sweet-Savory Surprise: That brown sugar and granulated mix? It’s not just sweet—it caramelizes into little pockets of buttery depth while the apples soften. Honestly, the first bite feels like autumn in a forkful, and the applesauce filling keeps it from being too heavy.
- Weeknight Crowd-Pleaser: Between us, this is my go-to for potlucks or when my college kid calls for "real food." The applesauce filling means less fuss with peeling/coring, and the oat crust turns it into something hearty enough for dinner but still feels like dessert.
Step-by-step instructions for apple pie with applesauce layer
Here's how to build this showstopper with a spiced applesauce center and flaky lattice crust.
Prepare the Applesauce Filling
In a medium saucepan, combine the 1.5 cups unsweetened applesauce, 0.25 cup granulated sugar, 0.25 cup heavy cream, 1 tbsp lemon juice, 1 tsp vanilla extract, and 0.5 tsp salt. Stir over medium heat until the mixture reaches a gentle simmer, about 5 minutes. Here's the thing - you want it to thicken slightly but remain spoonable, not gluey.
Remove from heat and stir in 2 tbsp ground cinnamon and 0.5 cup old-fashioned rolled oats. Let it cool for 10 minutes while you prep the fruit layer. The oats will absorb excess moisture, creating that perfect thickened texture we want between the crusts. Taste and adjust sweetness if needed - the applesauce might vary in natural sweetness.
Assemble the Fruit Layer
In a large bowl, combine the peeled and sliced 4 medium Red Delicious apples and 2 medium Granny Smith apples. Sprinkle with 1.5 cups granulated sugar and 2 tbsp ground cinnamon. Toss gently until the fruit is evenly coated. The Granny Smith adds tartness that balances the sweetness of the Red Delicious.
Transfer the fruit to a 9-inch pie dish, spreading it evenly in a single layer. Pour the cooled applesauce mixture over the fruit, creating that signature warm spice layer. Press down gently to help the applesauce settle between the fruit pieces. This layer is what makes this pie special - it adds moisture and depth between each bite of crust.
Make the Crust Dough
In a large bowl, cut the 1 cup cold cubed unsalted butter into the 3 cups sifted all-purpose flour using a pastry cutter or your fingers. Work quickly to keep the butter cold. Add 0.5 cup light brown sugar and mix until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
Drizzle in 1/4 cup ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overwork it - you're aiming for a soft but not sticky dough. Divide into two equal portions, flatten into disks, wrap in plastic, and chill for at least 1 hour. The cold dough is essential for that perfect flaky texture.
Roll and Assemble the Pie
Roll out one dough disk to fit your 9-inch pie dish, about 1/8-inch thick. Line the bottom completely, then trim and crimp the edges. Pour in the fruit and applesauce mixture, then roll out the second dough disk for the lattice top. Cut the second crust into 1/2-inch strips, leaving some strips whole for structural support.
Arrange the strips in a lattice pattern over the filling, pressing lightly where they cross. Brush the lattice with the beaten egg to create a golden finish. Here's where patience pays off - don't skip the chilling time. Bake at 375°F for 50-55 minutes until the crust is deep golden brown and the filling is bubbling through the lattice.
Finish and Serve
Remove from the oven and let cool for 2 hours before slicing. This resting time allows the juices to set and the flavors to meld. The applesauce layer should be warm but not runny when you serve. Cut through the lattice carefully - you want to show off that beautiful pattern while keeping the pie intact.
Serve warm with vanilla ice cream or whipped cream. The contrast of the warm, spiced pie with cold dairy is what makes this dessert truly special. Each bite will deliver the perfect balance of crisp crust, tender apples, and that rich applesauce layer we worked so hard to perfect.
Pro Tips For Making Apple Pie Recipe With Apple Sauce
- CHILL THE BUTTER: Cold butter makes flaky crusts—no exceptions. Cut that unsalted butter into tiny pea-sized pieces and toss them in the flour mix before adding ice water. I learned this the hard way after struggling with a greasy, tough crust that tasted like it was made with lard.
- GRIND THE OATS: Skip the whole oats—this isn’t granola. Pulse them in a food processor until they’re fine like coarse sand. That way, they’ll blend into the crust without adding texture you don’t want. (Yes, even if you’re impatient like me.)
- DON’T OVERMIX THE DOUGH: Once the dough comes together, handle it like it’s fragile. Overworking it turns the flour into glue, and your crust will end up dense instead of light. Just press it out, fold it, and stop—your future self will thank you.
- BAKE THE CRUST FIRST: Blind-bake that bottom crust for 10-12 minutes at 375°F (25-30 minutes if pre-baked) before adding the filling. Trust me, this prevents a soggy bottom—no one wants a pie that tastes like a science experiment gone wrong. (Your apple sauce filling will thank you too.)
Storing and reheating this apple pie recipe with apple sauce
Room Temperature Storage
This pie tastes best at room temperature, so let it sit for 1-2 hours after baking before slicing. Store any leftovers in an airtight container at room temperature for up to 2 days—just cover loosely with plastic wrap to prevent sogginess.
The applesauce layer stays warm and luscious this way, while the lattice crust maintains its crispness. Trust me, the first slice the next day is even better than the first slice fresh out of the oven. 🥧
Refrigerator Preservation
For longer storage, refrigerate slices in an airtight container for up to 5 days. The applesauce layer thickens slightly when cold, so reheat gently in the oven at 350°F for 10-15 minutes to restore its creamy texture.
I like to wrap individual slices in parchment paper before storing—they reheat perfectly and look stunning when served. The crust stays crisp, and the applesauce warms up beautifully. ❄️
Freezer-Friendly Tips
This pie freezes beautifully for up to 3 months. Wrap each slice individually in plastic wrap, then place them in a freezer bag to prevent freezer burn. When ready to serve, thaw overnight in the fridge and reheat in a 350°F oven for 15-20 minutes.
The applesauce layer holds its texture surprisingly well, and the crust remains flaky. For whole pies, freeze the baked (but cooled) pie on a tray first, then wrap tightly in foil and plastic. 🧊
Reheating Perfection
For the best results, reheat slices in a 350°F oven for 10-15 minutes until warm through. Place them on a baking sheet to catch any drips from the applesauce layer.
If using the microwave, cover with a damp paper towel and heat in 30-second intervals—this prevents the crust from getting rubbery. The applesauce layer should be warm but not liquidy. A quick broil for 1-2 minutes at the end adds a golden finish to the lattice. 🔥
Applesauce Layer Care
The applesauce layer is the star, so handle it with care when reheating. If it looks too thick after storage, add 1-2 teaspoons of milk or cream to loosen it up before reheating.
For extra richness, brush the lattice with a little melted butter before reheating—it adds a beautiful sheen and enhances the flavor. The oats in the applesauce help it hold its texture, but a quick stir before reheating ensures it's smooth and creamy. 💛
Nutrition facts
Frequently asked questions
Can I make this pie without a lattice crust?
For a simpler version, use a single crust with a 1-inch cutout in the center. Press the cutout back after baking to create a "window" that lets you see the beautiful applesauce layer inside. Or try a full top crust with a few decorative slits for steam to escape—just avoid covering the entire top to prevent sogginess.
What's the best way to thicken the applesauce layer?
The rolled oats are your secret weapon—they absorb excess moisture while adding texture. If yours turns too runny, stir in 1-2 teaspoons of cornstarch mixed with cold water and heat until thickened. For extra richness, replace 2 tablespoons of cream with mashed pear or apple—it adds natural thickening power.
Can I use canned applesauce instead of fresh?
Yes, but choose unsweetened applesauce only—sweetened versions will make your pie too sugary. Look for brands like Mott's or Libby's, and reduce the granulated sugar in the recipe by 2 tablespoons. For homemade applesauce, simmer peeled apples with 1 tablespoon cinnamon and 1 tablespoon lemon juice until soft, then blend until smooth.
Why did my crust turn out soggy?
Soggy crusts usually happen from too much moisture in the filling or not enough baking time. Try these fixes:
- Pre-bake the bottom crust for 10 minutes before adding filling,
- Reduce the applesauce by 2 tablespoons, or
- Bake at 375°F for 5-10 minutes longer until the edges are golden. A sprinkle of crushed cornflakes between crusts can also help absorb excess juice.
How can I make this pie gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend (like Bob's Red Mill) and add 1 teaspoon xanthan gum to the crust. For the applesauce layer, use certified gluten-free oats. Keep the rest of the recipe the same—just monitor baking time closely since gluten-free crusts brown faster. A gluten-free pie crust from the store also works well for shortcuts.