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Cranberry Raisin Custard Pie

A great fall & holiday recipe for family members that don’t like pumpkin. This recipe is made with Musselman’s Original Apple Sauce.

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  • 2 cups MUSSELMAN’S® Original Apple Sauce
  • 1 cup brown sugar
  • 3 Tablespoons butter
  • ½ cup raisins
  • ½ cup dried cranberries
  • 4 eggs
  • 1 9-inch deep dish pie shell, unbaked
  • ½ cup flour
  • ¼ cup sugar
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 2 Tablespoons butter


  1. Step 1
    Preheat oven to 375° F. Place the apple sauce and brown sugar in a saucepan. Bring to a boil, reduce and simmer for 20 minutes, stirring occasionally.

  2. Step 2
    Remove from heat; add 3 Tablespoons of butter and stir until melted. Stir in the raisins and cranberries and allow to cool.

  3. Step 3
    In a small mixing bowl, beat the eggs and add to the apple sauce mixture.Pour into the pie shell. Bake on a low rack for 20 minutes

  4. Step 4
    Blend the flour, sugar and spices and cut in the 2 Tablespoons of butter until crumbly.

  5. Step 5
    Sprinkle evenly over the top of the pie and continue baking until the top and crust are golden brown, about 25 minutes.

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