Apple Pie Applesauce


  • 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
  • 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.
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