Applesauce Snack Cake

Makes one 8-inch square cake

This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling the recipe, give the cider and dried apple mixture about 20 minutes to reduce and bake the cake for about 45 minutes. The cake is very moist, so it is best to err on the side of overdone when testing its doneness. The test kitchen prefers the rich flavor of cider, but apple juice can be substituted. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

Ingredients

• 3/4 cup dried apples (2 ounces), cut into 1/2-inch pieces
• 1 cup apple cider
• 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
• 1 teaspoon baking soda
• 2/3 cup sugar (4 3/4 ounces)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup unsweetened applesauce , room temperature
• 1 large egg , room temperature, lightly beaten
• 1/2 teaspoon table salt
• 8 tablespoons unsalted butter (1 stick), melted and cooled slightly
• 1 teaspoon vanilla extract

Skillet Apple Pie

Serves 6 to 8

If your skillet is not heatproof, precook the apples and stir in the cider mixture as instructed, then transfer the apples to a 13- by 9-inch baking dish. Roll out the dough to a 13- by 9-inch rectangle and bake it as instructed. If you do not have apple cider, reduced apple juice may be used as a substitute—simmer 1 cup apple juice in a small saucepan over medium heat until reduced to 1/2 cup (about 10 minutes). Serve the pie warm or at room temperature with vanilla ice cream or whipped cream. Use a combination of sweet, crisp apples such as Golden Delicious and firm, tart apples such as Cortland or Empire.

Ingredients

Crust

• 1 cup unbleached all-purpose flour (5 ounces), plus more for dusting work surface
• 1 tablespoon sugar
• 1/2 teaspoon table salt
• 2 tablespoons vegetable shortening , chilled
• 6 tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch pieces
• 3–4 tablespoons ice water

Filling

• 1/2 cup apple cider (see note)
• 1/3 cup maple syrup
• 2 tablespoons fresh lemon juice from 1 lemon
• 2 teaspoons cornstarch
• 1/8 teaspoon ground cinnamon (optional)
• 2 tablespoons unsalted butter
• 2 1/2 pounds sweet apples and tart apples (about 5 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges (see note)

• 1 egg white , lightly beaten
• 2 teaspoons sugar