By Richard Sax
Published 1994
The simplest of these sorts of desserts may be one put together by Appalachian housewives. Many people who grew up in the hills of Kentucky, Tennessee, the Carolinas and Georgia remember that when there wasn’t pie, their mothers made what Ruth Holcomb, a rural cook quoted in The Foxfire Book of Appalachian Cookery (1984), calls “Applesauce Pie”:
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