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You are here: Home » Food Preparation » Recipes » Desserts & Cookies » Applesauce Custard Pie

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Applesauce Custard Pie

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Applesauce Custard Pie | Applesauce... It's easy to can or freeze, with backyard gardeners and food preservationists filling their pantry shelves with many healthy, tasty calories for the long winter months. And while it is delicious simply as a snack right out of the jar, it has plenty of other sweet and savory uses, like Applesauce Custard Pie -- all the lovely flavor of a traditional apple pie with a smooth, custard-like filling. | TraditionalCookingSchool.com

Applesauce…

It’s easy to can or freeze, with backyard gardeners and food preservationists filling their pantry shelves with many healthy, tasty calories for the long winter months.

And while it is delicious simply as a snack right out of the jar, it has plenty of other sweet and savory uses…

Like Applesauce Custard Pie!

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Applesauce Custard Pie

This pie carries all the lovely flavor of a traditional apple pie in a smooth custard-like filling that utilizes applesauce when fresh apples may not be available (or affordable).
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Cool 4 hours
Total Time 5 hours
Servings 6 servings
Calories 285 kcal
Author Kathie Lapcevic

Ingredients

  • 1 9- inch pie crust unbaked
  • 2 organic or pastured eggs
  • 2/3 cup maple syrup
  • 1/2 cup grass-fed butter melted, or
  • 1 cup unsweetened applesauce smooth
  • 3 tablespoons sprouted pastry flour OR 1-1/2 tablespoons tapioca starch
  • 2 tablespoons lemon juice

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Whisk together eggs, maple syrup, melted butter, applesauce, and lemon juice until emulsified. 

  3. Add flour or tapioca starch and whisk vigorously until thoroughly combined.

  4. Pour the filling into prepared pie crust. 

  5. Bake 45 minutes or until the middle is set and the crust is golden brown.

  6. Allow to cool to room temperature before slicing.

Recipe Notes

  • Applesauce is easy to can or freeze, with backyard gardeners and food preservationists filling their pantry shelves with many healthy, tasty calories for the long winter months.
Nutrition Facts
Applesauce Custard Pie
Amount Per Serving
Calories 285 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 95mg32%
Sodium 160mg7%
Potassium 131mg4%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 25g28%
Protein 2g4%
Vitamin A 564IU11%
Vitamin C 2mg2%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

A Few Notes

For this recipe, start with smooth, unsweetened applesauce. I happen to like chunky applesauce, so I simply whirl mine through a blender or food processor. Since this pie has additional maple syrup for sweetening, sweetened applesauce would likely make it too sweet.

Consider using a spiced applesauce if that’s what happens to be in your pantry!

Use your personal favorite pie crust for this recipe — any crust does the job. If you need some ideas, try a Coconut Flour Crust, Sprouted Pie Crust, or Sourdough Crust.

To make this gluten-free, thicken the filling with tapioca starch.

For a stronger apple flavor, use a light-colored A grade maple syrup. Or for more pronounced maple notes, use a darker grade B syrup. It’s all delightful — just use what’s on hand!

Once the pie crust is made, the filling whips up quickly. It’s a great choice for busy days or potlucks, since all it takes it the popping open of a jar — no peeling or slicing!

As winter carries on, and those jars of applesauce start to look not-quite-as-appealing when snack time rolls around, whip up an applesauce pie for a refreshing (and tasty) change!

This is a sweet dessert and can go a long way towards brightening up the long days of winter — and providing a delicious reminder for all the reasons we work so hard to put applesauce in our pantry in the first place.

Do you preserve applesauce? What is your favorite way to use it?

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Celebrations Desserts & Cookies Desserts & Cookies (Gluten-Free) Food Preparation Guest Posts Recipes

About Kathie Lapcevic

Kathie is a writer, gardener, and teacher living with her soulmate, Jeff, in northwestern Montana. As a fiercely D.I.Y. individual, she is dedicated to living a life made of her own hands as much as possible. You can read about her D.I.Y. and seasonal living adventures at Homespun Seasonal Living.

Reader Interactions

Comments

  1. Amy J. says

    March 13, 2016 at 3:34 pm

    This sounds delicious! However, I don’t have sprouted pastry flour. Will this work with regular whole wheat flour or do I need to wait to try it until I get grain or tapioca starch? Also, can the amount of syrup be reduced or is its current proportion essential to the success of the recipe?

    Reply
    • Kathie Lapcevic says

      March 13, 2016 at 4:47 pm

      In my experience, whole wheat flour will work in place of the sprouted flour just fine. As for adjusting the maple syrup, less liquid would probably need less flour for thickening but I don’t know how much. I didn’t test it with less syrup.

      Reply
      • Amy J. says

        March 14, 2016 at 9:44 pm

        Thank you – I’m trying it tonight (a little late on Pi(e) Day) with whole wheat flour. Does it need to be kept in the fridge or can it be stored on the counter?

        Reply
        • Kathie says

          March 15, 2016 at 5:08 am

          I’ve done both but I like the firmer texture of it after it’s been in the fridge. How did it turn out?

          Reply
          • Amy J. says

            March 17, 2016 at 9:17 am

            Thanks – it turned out pretty well. We didn’t bother making room in the fridge as it’s almost gone already ;). I used a pie crust recipe I hadn’t tried before (as I haven’t really made pies much) and it was super buttery – very tasty, but I did remove a bit of the butter puddle from the top of the custard :p. The texture of the pie is lovely – so smooth! Thanks for sharing this recipe. Do you happen to have one for a plain (not apple) custard pie? One of my kids is anti-applesauce, so she wouldn’t eat this one, which meant I “had” to eat more of it :P.

  2. Jan Meltzer says

    February 6, 2020 at 4:52 pm

    quick question: do you use both butter and applesauce? I’m not clear.
    Thanks! (ps:former southwest Montana girl!)

    Reply
    • Kathie says

      February 7, 2020 at 7:27 am

      You can use melted butter or coconut oil. Do use both melted butter / oil & applesauce.

      Reply

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