A dreamy pie that combines flaky crust with layers of vanilla pudding, applesauce filling and whipped cream.
Recipe makes one 9-inch (23-cm) pie, easily cut into 8 pieces.
Keep the pie covered and stored in the fridge for up to three days, although it tastes best on the first and second day.
If you want more applesauce filling, simply double the ingredients.
To get rid of any lumps, strain the pudding through a fine-mesh strainer. (Unless you don’t mind a few lumps, in that case just skip this step.)
Making pie dough with frozen grated butter, instead of finely diced butter, is quite a new thing for me. But this has quickly become my favorite way of making pie dough, because the end result is the flakiest pie crust I have ever seen.
In case this information comes in handy for planning, it takes about an hour (in my freezer) for the butter to freeze.
You can have everything ready a day ahead of serving time.
Make the pie dough a day ahead, wrap it in plastic wrap and store in the fridge overnight. Then store the baked crust for another day, wrapped in plastic wrap, at room temperature.
Store vanilla pudding and applesauce filling, both tightly covered with plastic wrap, in the fridge overnight.
Make whipped cream on the day you plan on serving the pie. Assemble the pie, then chill for 2 hours (or more) prior to serving. This will harden the cream and make pie easier to cut.