Location: Where the stars at night are big and bright, TX
You can for some things. I don't think it would work for pie crust, a graham cracker crust it might work as a sub for the butter, but not sure on a pastry crust. I sub the oil with applesauce in cakes and some breads and they all turn out great.
I don't know about bread, I don't bake it because I would eat it by the loaf straight out of the oven. But, I DO make pies all the time for various reasons and you CANNOT use applesauce, it doesn't make layers like cold butter does.
yeah ...definitely not in pie crust. The flakey goodness comes from the fat that you add to make the crust.
Applesauce works well in breads. Have you tried a bottomless pie? When my mom lost her weight, she would make pies without the crust on the bottom - the tops were crushed nuts, and berries mixed with oats and other chewy/crunchy items. She could still make the fruit pie for her sweet tooth but it cut some calories for her by removing the traditional crust.
cooks
