Apple Pie Applesauce

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.

Cuisine

Modern

Course

Appetizer, Breakfast, Dessert, Kids, Lunch, Snack

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook

Keywords

15-30 min, 6 serving, appetizer, assorted sweet and tart apples, breakfast, contributed, cook 20 min, dessert, easy, fine sea salt, ghee, ground allspice, ground cinnamon, kids, lemon juice, lunch, modern, prep 10 min, pressure cook, snack

Prep Time

10 min

Cook Time

20 min

Servings

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

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