Serves: 6 -8
24 oz. applesauce, natural (chunky) (see notes below)
2 tbsp. butter, melted
1/2 + cup sugar
1 lemon (to zest and for the juice)
2 egg yolks
2 whole eggs
1/2 cup cream
1/3 cup raisins
1/3 cup walnuts
1 9-10 inch pie crust, deep dish
Notes: Reduce the applesauce in a saucepan over low heat until you have aprox. 10 oz of applesauce. Pre-heat the oven to 347º. Mix together 1 1/4 cup of applesauce, butter, and sugar. Add the juice and zest of one lemon. Beat the eggs with the cream. Add to the apple mixture. Place the raisins and walnuts in the pie shell. Top with the mixture. Bake for 25-35 minutes or until the pie is firm and the crust is lightly browned. Let this pie stand and set up for at least 2 hours in refrigerator. Bring out and let pie come to room temperature before serving.
These fine dishes were prepared by Chef Fred and Chef Mike on 12/04/2004 at Insperience Studio for a LIVE radio show and honoring Linda Genovese, Chef Freds wife.