Holiday Apple Cranberry Pie Cake With Butter Sauce

By Cat Rooney, Epoch Times
December 14, 2013 Updated: March 12, 2018

This delightful heirloom recipe is a holiday classic of the Dotty Puckett family, from Baldwin City, Kansas.

It is simple to make and festive with its pie cake combo texture. Nature’s own apples are its main sweetener. The pie cake is wonderful as is or topped with a rich creamy butter sauce.

Below is a modern counterpart recipe. It includes dried cranberries, slightly less sugar, and a alternative sweetening option with stevia. 

Apple Cranberry Pie Cake with Butter Sauce 

Filling
625 ml (2 1/2 cups) apples, organic or local with no wax apples, finely chopped
250 ml (1 cup) flour 
5 ml (1 tsp) cinnamon
2 ml (1/2 tsp) nutmeg
5 ml (1 tsp) baking soda
2 ml (1/2 tsp) salt
50 ml (1/4 cup) butter, soft
250 ml (1 cup)to 175 ml (3/4 cup)sugar (or 50 ml [1/4 cup] sugar plus 6 Leaf Stevia or Truvia packets)
1 egg
25 ml (2 tbsp) hot tap water
5 ml (1 tsp) vanilla
125 ml (1/2 cup) walnuts or pecans, chopped
125 ml (1/2 cup) dried cranberries (optional)

Butter sauce
50 ml (1/4 cup) butter
125 ml (1/2 cup) sugar (or 50 ml [1/4 cup] sugar and 10 drops Vanilla Stevia) 
125 ml (1/2 cup) milk
2 ml (1/2 tsp) vanilla 
Set out butter to soften. Wash apples. Keep peal on if organic. Finely chop apples, and then set aside. 

Pre-heat oven to 160°C (325°F) or if using stevia pre-heat to 150°C (300°F). In small mixing bowl, sift together the first five dry ingredients, stir well, and set aside. With an electric mixer, cream butter. Slowly add sugar to butter and beat well. Add egg and beat. Stir in hot water and vanilla. Blend the dry with the creamed mixture. Stir in nuts, cranberries, and apples. Place in a greased or sprayed 9-inch pie pan (glass or ceramic). Bake for 45-65 minutes and make sure it is well-done inside by inserting a knife (not a toothpick) in several places in center. The top will be a dark toasty brown.

For butter sauce: In small sauce pan, melt butter and add sugar and milk. Bring to a boil for 10 minutes while stirring occasionally. Add vanilla. Serve hot over an individual piece of pie cake. Store in refrigerator in sauce pan and reheat as needed. 

Tips: Use onion chopper to get small uniform apple chunks in short order. 

Follow Cat’s recipes and articles on Twitter @RecipeGirl007

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