15-30 min6 servingAmerican

Apple Pie Applesauce

By Danielle Walker

6 serving

15-30 min

Easy

Recipe Details

Course: Appetizers, Breakfast, Desserts, Kid-Friendly, Lunch, Snacks

Difficulty: Easy

Prep Time: 10 min

Cook Time: 20 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Yield: 6 serving

Ingredients

3 1/2 lb assorted sweet and tart apples
2 tsp lemon juice
2 tsp ghee
1/4 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp fine sea salt

My grandmother always dotted her pies and fruit crisps with squares of butter, which melted into the crust and gave it a rich flavor that complemented the fruit and spices. In this applesauce recipe, I cook apples with apple pie spices— cinnamon and allspice—and use ghee to add a creamy, buttery flavor. A mix of sweet and tart apples ensures that no added sweetener is needed. The applesauce also works great as baby food. I usually put just a touch of ghee in most of my vegetable or fruit baby purees because the fat helps babies’ little bodies absorb the nutrients. The same is true for adults.

INSTRUCTIONS

Peel, core, and slice the apples. Place the apples, 3/4 cup water, and the lemon juice, ghee, cinnamon, allspice, and salt in an electric pressure cooker.
If using an Instant Pot, secure the lid and turn the valve to pressure. Select the Manual or Pressure Cook button and set it to high pressure for 5 minutes.Once the timer has sounded, let the machine release the pressure on its own; it will take about 15 minutes. (Alternatively, carefully release the pressure manually.) Remove the lid.
Using an immersion blender or conventional blender, pulse the applesauce to your desired consistency. Serve warm with cinnamon sprinkled on top, or refrigerate and enjoy chilled.
Store the applesauce in an airtight container in the refrigerator for 10 days or in an airtight container in the freezer for 6 months. Allow it to thaw overnight in the refrigerator before serving. If desired, reheat in a saucepan over medium-low heat for 8 to 10 minutes, until heated through.

Notes

Tidbits: Spoon applesauce into reusable puree pouches for a nutritious and tidy on-the-go snack for little ones

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About the chef

Danielle Walker

Danielle Walker is a New York Times bestselling author (Against All Grain, Meals Made Simple, Celebrations, Eat What You Love, Food Saved Me, Healthy in a Hurry) health advocate, and self-trained chef. After being diagnosed with an autoimmune disease at age 22 and suffering for many years, Danielle found health through dietary and lifestyle changes. Inspired by her own health journey, Danielle shares her gluten-free recipes on her blog as a beacon of hope for others. For over a decade she has been a pioneer in advocating for a grain and gluten free lifestyle, having earned a spot on the coveted Forbes 30 under 30 list in 2015. Her delicious recipes have satiated the palates of autoimmune sufferers, kids with food allergies, healthy eaters and foodies alike. From nostalgic comfort foods to healthy holiday swaps and quick and easy meals for kids, Danielle has thousands of recipes, kitchen, food and parenting hacks that make life easier and healthier. Danielle regularly shares her health journey, recipes and expert tips on the TODAY Show, The Doctors, E! News, Access Hollywood, Home & Family, and many other nationally syndicated shows. Her work has been featured in People, O Magazine, USA Today, Shape, Women’s Health, Parents, Well + Good, and more.

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