Old Fashioned Applesauce Pie
A custardy, cinnamon-spiced pie made with applesauce, eggs, butter, and a simple crumble topping. Five minutes of prep and one bowl is all you need.
Servings 8 slices
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.