Today, I have one of the simplest and most incredibly delicious pies that you
can ever make. Even if you never baked a pie before, this recipe for my
Applesauce-Custard Pie is foolproof especially if you use my oil pie crust! This
pie has applesauce kicking up the flavor scale with cinnamon and cloves in an
egg base evaporated milk custard for extra velvety creaminess.
Here's something else that you will like to cut down on washing more
measuring cups. Don't throw your emptied evaporated milk can away because it is
a convenient measure for the water this recipe also needs.
Of course, you can use a frozen pastry shell that you buy. However, I doubt
you will want to again once you see how easy and flaky my oil pie crust turns
out. You will save money and your health by using oil instead of artery-clogging
shortening.
You will be pouring this filling into a raw pastry shell and then baking. The hardest part of this recipe is the waiting for this scrumptious pie to
bake! Trust me, but you know what I mean as the aroma of the applesauce and
spices escape from your oven.
My Applesauce-Custard Pie
2 large eggs, beaten
1 cup of sugar
1/2 can of evaporated milk (the 12-oz. size can)
12 oz. of water (use the evaporated milk can to
measure)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon vanilla
12 oz. of apple sauce
Make or unthaw your favorite pie crust and place
it in your greased pie pan.
Pour in your filling mixture and then bake in a
325-degree oven for about 1-1/2 hours, depending on how your oven is regulated.
Test with a slender knife to see if anything
sticks to see if it is done.
ENJOY!
