Apple Spicepie

This little apple spicepie is a shortcut genius move for when you want warm apple pie flavor without rolling out a full-blown double crust.

The filling comes together fast: applesauce does the fruit work for you, while pumpkin pie spice and brown sugar bring that cozy, autumn warmth. Chopped walnuts add crunch, and raisins give pockets of sweetness throughout.

You can wrap the filling in a standard pie shell, puff pastry, or even white bread pressed flat and sealed. Each wrapper gives a different texture, from flaky to crispy to soft and pillowy. The cook time is just a few minutes, so keep your eye on them.

Kitchen Tips

• If using white bread, trim the crusts and press each slice thin with a rolling pin before filling. It crisps up surprisingly well.
• Let the applesauce drain through a fine mesh strainer for a few minutes if it’s very watery. Too much liquid makes the wrapper soggy.
• A light egg wash on top before cooking gives you a gorgeous golden shine.

Variations

• Swap walnuts for pecans and add a pinch of cardamom for a spiced pecan twist.
• Use pear sauce instead of applesauce for a subtly different fruit flavor.
• Drizzle with a simple powdered sugar glaze after cooling for a bakery-style finish.