I found a handwritten recipe card at a flea market a few years ago that just said "applesauce pie" with a list of five ingredients.
No instructions beyond "mix and bake."
I figured there was no way something that simple could be good.
I was wrong.
This old fashioned applesauce pie is one of those forgotten recipes that deserves a serious comeback.
You whisk together applesauce, eggs, sugar, butter, and a little flour, pour it into a pie shell, and bake.
What comes out is custardy, warmly spiced, and deeply comforting.
My wife asked me where this recipe had been hiding all our lives.
The filling takes about 5 minutes and one bowl. Easier than apple pie by a mile, and just as satisfying.
It's also a great way to use up leftover applesauce after fall canning season.
Add the optional crumble topping if you want some crunch, or keep it simple.
Either way, you're in for a treat.
What Makes This Pie Special
This isn't apple pie. It's something entirely different and possibly better.
The filling bakes into a smooth, custardy texture that's somewhere between a custard pie and a pumpkin pie.
Applesauce does all the work as both the flavor base and the moisture source.
No peeling apples. No slicing. No layering.
This recipe has been around for generations, rooted in a time when farm kitchens always had jars of applesauce in the pantry and pie was the answer to everything.
It's the kind of pie your great-grandmother made because it used what she had on hand.
And it worked because it's genuinely delicious.
Ingredients You'll Need
Everything you need is probably already in your kitchen right now.
- Unsweetened applesauce (1 cup). The base of the filling. Use unsweetened so you can control the sweetness. Store-bought or homemade both work perfectly.
- Large eggs (2). They set the custard as it bakes. Room temperature eggs blend in more smoothly.
- Granulated sugar (¾ cup). Sweetens the filling without making it cloying. You can reduce to ½ cup if you prefer less sweet.
- Unsalted butter (½ cup), melted. Adds richness and helps the filling set into that silky, custard-like consistency.
- All-purpose flour (2 tablespoons). Just a touch, acting as a thickener so the filling holds together when sliced.
- Vanilla extract (1 teaspoon). Rounds out the apple and spice flavors.
- Ground cinnamon (1 teaspoon). The classic warm spice pairing with apples.
- Ground nutmeg (¼ teaspoon). A subtle layer of warmth that makes everything taste more complex.
- Lemon juice (1 tablespoon, optional). Brightens the filling if your applesauce is on the sweeter side.
- Unbaked 9-inch pie shell (1). Store-bought is absolutely fine. Homemade is great if you have the time.
For the Optional Crumble Topping
- All-purpose flour (⅓ cup). Forms the crumbly base.
- Brown sugar (¼ cup). Caramelizes during baking for a sweet, crunchy top.
- Ground cinnamon (¼ teaspoon). More spice on top.
- Cold butter (2 tablespoons), cut into small pieces. Cut into the dry ingredients to make crumbs. COLD butter is key here.
How to Make Applesauce Pie
This is a one-bowl, five-minute filling.
Step 1: Preheat
Set your oven to 350°F.
Place the unbaked pie shell in a 9-inch pie plate and set it on a baking sheet (catches drips).
Step 2: Whisk the Filling
In a large bowl, whisk 2 eggs and ¾ cup sugar until smooth.
Add ½ cup melted butter, 1 cup applesauce, 2 tablespoons flour, 1 teaspoon vanilla, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and 1 tablespoon lemon juice (if using).
Whisk until everything is well combined.
Step 3: Pour Into the Shell
Pour the filling into the unbaked pie shell.
It should fill the shell about ¾ full.
Step 4: Add Crumble (If Using)
If you're making the crumble topping, combine ⅓ cup flour, ¼ cup brown sugar, and ¼ teaspoon cinnamon in a small bowl.
Cut in 2 tablespoons cold butter with a fork or your fingers until the mixture looks like coarse crumbs.
Sprinkle evenly over the filling.
Step 5: Bake
Bake for 40-45 minutes until the filling is set.
The center should still jiggle slightly when you gently shake the pan. It will firm up as it cools.
If the crust edges are browning too fast, cover them with foil after 25 minutes.
Step 6: Cool Completely
Let the pie cool to room temperature, then refrigerate for at least 2 hours before slicing.
This pie is best served cold. The texture firms up in the fridge and slices cleanly.
Optional Crumble Topping
The crumble adds a buttery crunch that takes this from simple to special.
It's a quick mix of flour, brown sugar, cinnamon, and cold butter rubbed together into coarse crumbs.
Sprinkle it on before baking, right on top of the filling.
Some of the crumbs will sink slightly into the custard. That's fine.
The rest bake up golden and crunchy on the surface.
Worth the extra step? Every time.
Tips for the Best Applesauce Pie
A few small details make all the difference here.
- Use unsweetened applesauce. It gives you control over how sweet the pie ends up. If you only have sweetened, reduce the sugar to ½ cup.
- Don't overbake. The center should jiggle slightly when done. It sets up as it cools. Overbaked applesauce pie turns dry and grainy.
- Let it cool completely, then refrigerate. This pie slices best when cold. Cutting it warm gives you a sloppy mess.
- Add lemon juice if your applesauce is very sweet. Just 1 tablespoon brightens the flavor and balances the sugar.
- Place the pie plate on a baking sheet. Catches any drips and makes it easier to move in and out of the oven.
Substitutions and Variations
This recipe is a great canvas for customization.
- Spice options. Add ¼ teaspoon allspice or ⅛ teaspoon ground cloves for a deeper, more complex spice profile.
- Egg-free version. Try 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, rested 5 minutes) plus 1 tablespoon cornstarch. The texture will be slightly different but still good.
- Double crust. Top the filling with a second rolled-out pastry layer. Cut slits for warmth and bake an extra 5-10 minutes.
- Amish-style. Increase the cinnamon to 1 ½ teaspoons, use dark brown sugar instead of granulated, and add ¼ teaspoon ground ginger for a spicier, more robust filling.
- No-bake version. Fold 1 cup applesauce into 1 cup whipped cream with cinnamon, pour into a pre-baked or graham cracker crust, and chill for 4 hours. Different dish entirely, but refreshing for summer.
How to Store Leftovers
This pie keeps well in the fridge for several days.
- Refrigerator. Cover with plastic wrap or foil and store for up to 3-4 days. Serve cold for the best texture.
- Freezer. Slice the cooled pie and wrap individual slices in plastic wrap, then foil. Freeze for up to 3 months. Thaw in the fridge before serving.
- Reheating. If you prefer it warm, heat a slice in the microwave for 15-20 seconds. The filling softens but still tastes great.
Recipe
Old Fashioned Applesauce Pie
Ingredients
Pie Filling
- 1 cup unsweetened applesauce
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup unsalted butter melted
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice optional
- 1 unbaked 9-inch pie shell
Optional Crumble Topping
- ⅓ cup all-purpose flour
- ¼ cup brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons cold butter cut into small pieces
Instructions
Make the Pie
- Preheat oven to 350°F. Place unbaked pie shell in a 9-inch pie plate and set on a baking sheet.
- In a large bowl, whisk eggs and sugar until smooth. Add melted butter, applesauce, flour, vanilla, cinnamon, nutmeg, and lemon juice (if using). Whisk until well combined.
- Pour filling into the unbaked pie shell.
Add Crumble Topping (Optional)
- In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter with a fork until the mixture resembles coarse crumbs.
- Sprinkle crumble topping evenly over the pie filling.
Bake and Cool
- Bake for 40-45 minutes until the filling is set but the center still jiggles slightly. Cover crust edges with foil if they brown too fast.
- Cool to room temperature, then refrigerate for at least 2 hours before slicing. Serve cold for the best texture.
Notes
- Serve cold: This pie is best served chilled. The custard sets up in the fridge and slices cleanly.
- Unsweetened applesauce: If using sweetened applesauce, reduce sugar to ½ cup.
- Don't overbake: The center should jiggle slightly when done. It firms up as it cools.
- Storage: Cover and refrigerate up to 3-4 days. Freeze individual slices wrapped tightly for up to 3 months.
- Crust: Store-bought or homemade pie crust both work great.
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