3 cups applesauce
1¼ teaspoons ground cinnamon divided
3/4 cup shortening
3/4 cup butter softened
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3¼ cups all-purpose flour
1 teaspoon salt
Preheat oven to 400-degrees. In a small bowl, mix the applesauce, 1 teaspoon ground cinnamon, and tapioca. Set aside while preparing the crust. In a large bowl with an electric mixer or stand mixer, cream the shortening, butter, and sugar. Add the vanilla and eggs to the butter mixture, and blend to combine. Add the flour, salt, and ¼ teaspoon ground cinnamon to the mixing bowl and blend until a soft dough forms. Add 3/4's of the dough into a prepared 12" tart pan, or a 9 x 13 baking pan that has been sprayed liberally with baking spray. Press the dough evenly over the base of the prepared pan, and if using a tart pan, press the dough evenly up the sides of the pan. Spread the prepared applesauce evenly over the crust. With the remaining dough, roll out long ropes and lay them in a cross hatch pattern on top of the applesauce. *Note - be gentle with the dough ropes. A gentle touch works better than a heavy hand. Bake in the preheated oven for approximately 25 minutes or until nicely browned. Cool on a cooling rack for 30 minutes and then carefully remove the sides from the tart pan (if using), and allow to cool completely before dusting with confectioners sugar. Chill until ready to serve. Serve chilled or at room temperature.