Apple Pudding Pie And A Fabulous $200 Giveaway

Yes, the cold weather and snow on the ground and 

Thanksgiving around the corner is bringing out the

baker in me.

This apple pie is a 

cross between bread pudding

and a streusel apple pie.  

This is true comfort food!

Top it with caramel and a scoop of ice cream, start

a fire and you are ready for the cold weather.

I first had this warm, smooth pie when I was in college

(eons ago) when we went to visit a friend in California.

His mother, Mrs. Tavernier,  made this for us and it has been in 

my handwritten recipe book ever since.

I love having a history of friendship and love behind

recipes.

It all started with this batch of 

homemade crock pot applesauce 

that I whipped up.

(I am getting ahead of myself, but I will give that to you

in my next post!  Promise!!)

One taste of the applesauce and I was craving apple pie.  Now, that

is not a normal thing for me to crave - as you well know (think more

like chocolate craving...)

This applesauce is so great - it tastes like a pie filling.

But we will get back to that in a later post.....

I instantly remembered the Apple Pudding Pie recipe from

years ago as it is made with applesauce.  I dug it out

and soon was pulling some little pies hot out of the oven.

You don't even need fresh apples to make this pie

so you can use items right out of the pantry.

Apple Pudding Pie Recipe

1 recipe pie dough for 9 inch pan

1 C. applesauce

3 eggs

1/2 C. vanilla yogurt (I used Greek)

1/2 C. sugar

1/2 C. brown sugar

1/ 3 C. oatmeal

1 1/4 tsp. cinnamon

1/4 tsp. allspice

3 C. bread cubes

1 apple, minced 

(or substitute 1/4 C. applesauce)

Streusel Topping

1/4 C. sugar

1/4 C. flour

1/4 C. oatmeal

3 T. butter

1/4 tsp. cinnamon

Place pie dough in 9 inch pie shell or 4 small

ramekins.  

Mix the applesauce, eggs, yogurt, sugars, oatmeal, and cinnamon

until well mixed.  Stir in the bread cubes and minced apple.

Set aside and mix the topping together until crumbly.

Spoon the applesauce mix into shells until  almost

full.  It will rise a little.  Top with streusel.  

Bake in a preheated oven at 450 for 10 minutes,

then turn the oven down to 375.  Bake ramekins

for an additional 25-30 minutes and a full pie

for an additional 40-50 minutes or until a knife

inserted in center comes out clean and crust is golden.

Top with caramel sauce and vanilla ice cream if desired.

The pie filling is so smooth and comforting.  It is great 

warm or cold. 

This would be a nice addition to your Thanksgiving table.

Wouldn't it be fun to have a selection of mini pies for

Thanksgiving?  I love that idea.

Individual pies like this are perfect for us.  We

shared one and then will eat another one later.

Lest we forget,

 Purple Chocolat Home and Splenderosa have

cooked up a wonderful 

pre - Christmas present for you

direct from Mrs. Claus.

A $200 Giveaway from 

Splenderosa's

fabulous collection of accessories, ranging from

traditional to contemporary all at reasonable prices.

If your name is chosen, you get to pick a whole selection

of fun items to fill your Christmas bag for you or for gifts.

CLICK HERE TO ENTER.

Giveaway ends at midnight, Sunday, Nov. 18, 2012.

I am taking this pie to

Foodie Friday

Seasonal Sunday

On The Menu Monday