I recently came across a hundred-year-old recipe for Applesauce Pie (with Meringue) and decided to give it a try. It is very different from modern Apple Pie recipes because it doesn’t call for any cinnamon, but rather just allows the natural flavors of the applesauce to shine through. The pie filling is made by combining applesauce, sugar, egg yolks, and cornstarch. The net effect is that the filling has a consistency somewhat similar to the filling in a custard pie. The meringue topping is a nice change of pace. Today, we generally only see meringue toppings on Lemon Pies; a hundred years ago meringue was much more popular and used on a wide variety of pies.
Here’s the original recipe:
We generally write applesauce as one word. A hundred years ago, it was written as two words – apple sauce. I’m always intrigued by why these minor changes in how words are written have occurred across the years.
The old recipe doesn’t indicate how much cornstarch should be used. I think that how much is needed is dependent upon how thick the applesauce is. It is very important that the filling is fairly thick so that it doesn’t run all over when the pie is cut. I used homemade applesauce when I made this recipe, and it may have been juicier than some commercial applesauces. When I made this recipe, I first used 2 tablespoons of cornstarch. After I cooked the applesauce mixture, it didn’t seem very thick. So I mixed another tablespoon of cornstarch and a little water in a small bowl, and then added it to the cooked applesauce mixture. I then reheated until it boiled. The pie filling ended up being about the right thickness, but the lack of clarity regarding the amount of cornstarch (and it being a key ingredient in regards to the success of the recipe), made this recipe somewhat challenging to make.
And, here’s the recipe updated for modern cooks:
Applesauce Pie (with Meringue)
7/8 cup sugar
3 tablespoons cornstarch
2 cups unsweetened applesauce
3 egg yolks, beaten
1 baked 9-inch pie shell
Meringue
3 egg whiles
1/3 cup sugar
Combine the sugar and cornstarch in a saucepan. Stir in the egg yolks and applesauce. Using medium heat, heat until the mixture thickens and begins to boil. Stir constantly while cooking. Then remove from heat, and spoon into the previously baked pie shell.
Preheat oven to 400° F. To make the meringue, place egg whites in a mixing bowl, and beat the egg whites until they form stiff peaks. Gradually add sugar while continuing to beat. Then spoon on top of the pie and swirl. Bake for 7 – 10 minutes or until the meringue is lightly browned.