Applesauce Custard Pie

I used one can of unsweetened apple sauce (15oz), 3/4 cup sugar instead of 1 cup, and added pumpkin spice, cinnamon, and fresh grated nutmeg. The pie had great flavor but it never set up. I baked for 35 minutes at 425 and the crust was getting dark (in my picture the crust doesn't look dark but on the outside edge in person it's pretty dark), then I left it in the oven at 375 for an additional 5 minutes, then left it at 350 for 5 minutes, then I let it sit in the oven with it off for a few more minutes, and it still didn't set properly. It's really watery even after it cooled. I think the recipe needs 3 eggs. My eggs were labeled "large" but maybe not large enough. This would be a really good easy pie if it wasn't watery. I was worried the crust would burn so I probably should have just covered the edges with foil and baked it at 425 for another 10-15 minutes instead of lowering the temperature.

Simple and delicious. My first time making this type of pie.

It will be a long time before I make a regular apple pie again...this Applesauce pie recipe is easy and wonderful!! It only has a bottom crust too!! You probably have everything it calls for already!! This is an absolute new favorite!!! Thank you!!

it does need a little more solidity...I added a teaspoon of cream of tartar but I think it could've used on more egg

This was SO good! I read the other reviews prior to making this and ended up making the pie the next day and forgot to cut the sugar in half. It was fairly sweet, but still really good. You get the custard flavor followed by the tang of the applesauce which was delightful! Next time I make this ( which there will be a next time) I plan on cutting the sugar in half if I use an applesauce with sugar in it already. I would also suggest covering the crust of the pie. The sugar crystallized and burnt on the outside of the crust. Other than that, this is delish!