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!
Applesauce Custard Pie
Preheat oven to 350 degrees Fahrenheit.
Whisk together eggs, maple syrup, melted butter, applesauce, and lemon juice until emulsified.
Add flour or tapioca starch and whisk vigorously until thoroughly combined.
Pour the filling into prepared pie crust.
Bake 45 minutes or until the middle is set and the crust is golden brown.
Allow to cool to room temperature before slicing.
- 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.
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!
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?
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