Normandy Applesauce Pie

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Preparation info

  • 8 to 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups sifted all-purpose flour
  • 2 eggs, separated
  • 2 tablespoons sugar
  • ½ cup butter, softened
  • Grated rind of 1 lemon
  • Pinch of salt
  • 4 cups (two 15-ounce jars) thick applesauce
  • ½ cup confectioners’ sugar
  • 2 or 3 drops of lemon juice
  • 1 cup slivered almonds


  1. Combine flour, well-beaten egg yolks, sugar, butter, lemon rind and salt. Blend well; chill for two hours.

  2. Preheat oven to hot (400°F.).

  3. Divide mixture into two portions, one twice as large as the other. Roll out the large portion to a thickness of one-eighth inch. Use to line a shallow oblong pan. Cover with the applesauce.

  4. Roll out smaller portion of dough to fit top of pan. Cover pan with the dough and seal the edges.

  5. Mix together the beaten egg whites, confectioners’ sugar and lemon juice. Blend until smooth and spread over top of pastry. Sprinkle with slivered almonds.

  6. Bake for about thirty minutes, until the top is crusty and brown. Serve hot or cold.

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