Prep 10 mins
Cook 50 mins
This is one of the recipes I remember most from my childhood. My grandmother always had this on hand for her grandkids who came to visit. It was invented especially for us kids because it had no "chunks" of apple in it. There was no surprise that the adults loved this pie, just as much as we did.
- pastry for double-crust pie (your favorite recipe, or commercially prepared pie dough)
- 3 eggs
- 1⁄2 cup sugar
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon mace
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1 1⁄2 cups applesauce
- Prepare pastry for 2 crust pie shell, using your favorite recipe for pie shells.
- Roll out 2 balls of dough until they measure large enough to fit your pie pan.
- Line bottom of 8" pie pan with one of the rolled out pastry pieces.
- Set the other rolled-out dough aside for a bit.
- Bake the shell for 10 to 15 minutes at 375 degrees; set aside.
- In a mixing bowl, combine beaten eggs, applesauce, sugar and seasonings.
- Pour mixture into 8" prepared pie shell.
- Add top pastry to pie and seal edges.
- With tines of a fork, prick holes on top of pie shell to vent.
- Bake at 450 degrees for 10 minutes, then turn oven down to 350 degrees and continue baking 30 more minutes.
- Note: If you like a more custard-y pie, try adding 1/2 to 1 cup of milk to the above ingredients before pouring into the pieshell (use a 9" shell in this case).
This was pretty good. I added the 1/2 cup of milk since my husband had asked for a "custard like apple sauce pie" and it tasted good. Next time I will not put a crust on the top as I don't think it needs it. Real easy to make. Otherwise, I am appreciative of the recipe. Thanks!