Applesauce Custard Pie

I used one can of unsweetened apple sauce (15oz), 3/4 cup sugar instead of 1 cup, and added pumpkin spice, cinnamon, and fresh grated nutmeg. The pie had great flavor but it never set up. I baked for 35 minutes at 425 and the crust was getting dark (in my picture the crust doesn’t look dark but on the outside edge in person it’s pretty dark), then I left it in the oven at 375 for an additional 5 minutes, then left it at 350 for 5 minutes, then I let it sit in the oven with it off for a few more minutes, and it still didn’t set properly. It’s really watery even after it cooled. I think the recipe needs 3 eggs. My eggs were labeled “large” but maybe not large enough. This would be a really good easy pie if it wasn’t watery. I was worried the crust would burn so I probably should have just covered the edges with foil and baked it at 425 for another 10-15 minutes instead of lowering the temperature.

Simple and delicious. My first time making this type of pie.

This pie was way too sweet. I used unsweetened applesauce and still just over-the-top sweet. I will not make again. I can’t imagine how much needs to be cut to make the sweetness edible. Even my husband who loves sweet stuff couldn’t only eat one piece and thought it was too sweet.

I used a little less sugar as I used applesauce made from Ambrosia apples which are very sweet. This pie is also known as Marlborough Piein the U.K.

It will be a long time before I make a regular apple pie again…this Applesauce pie recipe is easy and wonderful!! It only has a bottom crust too!! You probably have everything it calls for already!! This is an absolute new favorite!!! Thank you!!

Quick, easy and delicious. Never heard of preparing a pie with applesauce, thought of it one day, searched online and found this recipe. Excellent.

really really good! it was very simple, super easy to make. I sprinkled cinnamon sugar on top instead of just cinnamon. it’s like an apple pie but much easier!

Very tasty nice texture and flavor

We made this today even though I’ve never heard of it. I used sweetened applesauce that I made a few weeks before, and omitted the sugar. My kids loved it! Great pie. I mixed it with the butter at room temperature, and I could definitely see chunks of fat in the actually pie where the butter hadn’t mixed in very well. I’ll try again possibly with melted butter or else by mixing it with some sugar to get it better incorporated.

I made this pie today for Thanksgiving. It turned out pretty well. I followed the recipe for the most part but adjusted the measurements for the spice and vanilla. I used unsweetened granny smith applesauce – per the recommendations of many. I used 1/2 tsp of vanilla and 1/2 tsp of apple pie spice instead of the 1/4 tsp in the recipe. A few of the steps that I took based on the reviews: I made sure the butter was room temperature, not melted; I creamed the butter and sugar quite well and added room temperature eggs to the smooth butter and sugar. I had to cook the pie an additional 5 minutes but for the most part it set up nicely and no burnt crust.

It is in the oven now as we speak. I used applesauce that I had canned and also apple pie filling I had canned, but only added a few tablespoons of brown sugar I’ll come back and rate it when I taste it. I just sampled a piece of it along with my company and I’m lucky to have some left! lol I did have to reduce the oven temp after the 45 min. of 425, to 350 for another 29 min. DELICIOUS!!!!!

This was great, except it was a bit watery. I’ll make it again for sure, but add a scant tsp of instant tapioca to the filling and let it sit for a bit before pouring it into the crust and baking it.

i mean its good but my grandpapa loves applesauce and he has diebdes and it was to much sugar

This pie has the consistency of pumpkin pie and all the sweetness of apple pie, which has made this applesauce custard pie one of my new favorites. It’s especially delectable with fresh homemade pie crust! Since I don’t eat refined sugars, I substituted the 1 cup sugar with 3/4 cup natural sweetener (either dried cane juice or coconut palm will work) and used unsweetened applesauce. I then added a bit of flour (about 2 tsp) on accident the first time, but I found it really helped with the consistency to where it wasn’t so wet. Also, be sure to cover the crust for the final 10 minutes or so to keep it from burning. Don’t be surprised if you insert your knife and it comes out wet; as long as nothing is sticking to it, the custard should be good.

I reduced the amount of sugar called for in the recipe, used unsweetened applesauce, mixed in cinnamon, nutmeg and allspice into the mixture itself and it tasted just right. Next time I will make my own crust instead of using the store bought refrigerated dough because I thought the bottom was too thin.

Love this pie! Made the pie as directed except, I used musselman’s chunky applesauce. Will make this again. Thanks for a great addition.

it does need a little more solidity…I added a teaspoon of cream of tartar but I think it could’ve used on more egg

Before I committed to taking in about 60 pounds of apples I sought out some ways to use applesauce. I wondered if it could be used in a pie and I did a search. This recipe popped up first. I’ve made it twice, and will take in all the apples I am offered just to make applesauce to make this pie. I added a dash of salt (1/4 tsp) to bring out some depth of flavor. And since my sweet tooth isn’t extreme I cut the sugar to 2/3 cup. Everything else is just perfect. I took one to work and it was gone FAST. And to those who have said in their reviews that it is too “eggy”, try whipping your eggs thoroughly before adding. If you don’t do that in any custard you will have pockets of egg which aren’t very appetizing.

This pie is so delicious. Even better than I thought it would be. I did add one small yellow apple shredded. I believe this improved the texture. Thank you for sharing your recipe Cathy.

It is perfect if you want a quick easy pie. I’m not much of a pie maker but I made this one and everyone loved it.!!! Very great

This recipe was wonderful. I used homemade caramel apple filling/sauce instead of regular applesauce and it was amazing! (will try using less butter than the recipe calls for next time though.)