Friday, July 2, 2010

Fabulous Food Friday with Pumpkin Tart

Welcome to Fabulous Food Friday! While exploring the blogosphere, I realized that there were many great recipes to share. So every Friday, I am going to try to feature an awesome blogger with their great recipe! Today’s feature blogger is Andrea from Pumpkin Tart. When you get a chance, swing by Andrea’s delicious blog. You’ll definitely find something you love!

PhotobucketHere’s a little blurb from Andrea herself:

Hi Everyone! I'm Andrea from Pumpkin Tart. I'm relatively new to blogging. Pumpkin Tart won't celebrate it's one year anniversary until August, but I've loved nearly every minute of it so far.
I started my blog with the intention of providing recipes inspired by the flavors of Autumn, my favorite season.  The tastes of pumpkin, maple, caramel and cranberries inspire me to no end. Autumn recipes are comforting like a favorite quilt and always bring with them memories of family and friends and sweaters and bonfires. Of course with these languid days of summer pressing down on us, I can't help but offer up plenty of lighter fare as well.

Bridging the gap between Summer selections and Fall favorites is the apple. Apple Pie on the Fourth of July is as American as....well you know! With that thought in mind I came up with this fun variation of the traditional Apple Pie...an Applesauce Pie. This recipe is delicious and appropriate for any season. It has a consistency similar to a pumpkin pie but tastes fresh and light. Serve it with a scoop of homemade ice cream and you'll find yourself in dessert nirvana!


Applesauce Pie

1 3/4 cups all natural applesauce (no sugar added)
4 tablespoons butter, melted
1/2 cup sugar
1/4 cup brown sugar, packed
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 eggs
1/2 teaspoon vanilla

Combine all ingredients in a large mixing bowl and beat just until combined (don't over-beat). Pour into unbaked pie shell and bake at 425 degrees for 20 minutes. Turn down temperature to 350 and continue baking another 20-25 minutes or until a toothpick inserted in middle comes out clean. Remove from oven and let cool for 10 minutes befrore transferring to refrigerator. Let chill for 3 hours before serving.

4 comments:

-K said...

Man that looks delicious.

Pumpkin Tart said...

Thanks so much for featuring me Kelly!
-Andrea

Debbi Does Dinner Healthy said...

That looks excellent! Must try, thanks! I'll check out her blog!

Joan D said...

That looks so good! That Andrea must really know what she is doing. I have been following her blog for over six months and everything I have tried is AMAZING!