(In Grandma’s handwriting)
Make 3 c. thick tart applesauce. Saute gently until evenly browned 2 c. fine bread crumbs in 3/4 c. butter or margarine. Line bottom of deep 9″ pie pan with crumbs. Spread 1/3 of sauce over crumbs. Sprinkle with cinnamon. Add two more alternate layers, sauce, and cinnamon sprinkled crumbs. (Crumbs on top). Bake. Serve hot or cold with whipped cream garnished with bits of jelly. Temp: 325 slow oven 30 minutes (10 servings).