Apple Custard Pie Recipe

Having a lot of applesauce in the house because of an especially bountiful harvest of apples this year (250+ lbs), I decided to make an apple pie.

Now, maybe it was me reading the recipe (I tend to skim), or maybe it was the recipe itself, but once I made the pie dough, there was not enough left to put on top of the pie. Now, being the drama queen and perfectionist that I am, there was no way that I would make an apple pie without a top crust.


The pie crust before being rolled out

So, what was I to do? Well, what if I just replaced the pumpkin in a pumpkin pie with applesauce? And the rest is history


Based on It Doesn’t Taste Like Chicken‘s Easy Vegan Pumpkin Pie recipe

Prep time: 15min (filling only)
Baking time: 1hr


  • 2 cups (500mL) applesauce
  • 1/4 cup (60mL) maple syrup
  • 3/4 cup (180mL) almond milk (if using unsweetened, consider adding more sweetener to taste)
  • 1/8 cup (30mL) water
  • 2 to 3 ounces (60 to 90g) flour
  • 1 teaspoon (5mL) cinnamon
  • 1/2 teaspoon (2mL) nutmeg
  • 1 teaspoon (5mL) vanilla extract (optional)

For the crust ingredients and method, see here. (In the crust, I substituted shortening for coconut oil)


  1. Preheat oven to 350ºF (180ºC)
  2. Throw everything into a blender and blend until smooth
  3. Pour mixture into crust and bake for 1hr

That’s it! 🙂

The finished pie

The finished pie!

1 Comment on Apple Custard Pie Recipe

  1. Mr. Sarte
    Wednesday, 19 October, 2016 at 14:29 (5 years ago)

    That’s great. Next time, get someone in your family or a friend to post a review considering flavour, texture, colour, etc.


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