It’s a Tuesday afternoon. You’ve got a can of pie filling, a craving, and absolutely no interest in making pie dough. You could go buy a crust, but somehow that feels like cheating. You want homemade—but fast, and with zero flour on your shirt.
That’s when you reach for this gem from the back of the old metal recipe tin.
Crazy Crust Apple Pie.
No chilling. No rolling. No fuss. Just mix, pour, and bake. And somehow, like kitchen magic, this chaotic little batter bakes up into a golden, buttery crust that wraps around your filling like it meant to do that all along.
It’s charmingly imperfect and ridiculously delicious.
Why You’ll Love It (Yes, Even If You “Don’t Bake”)
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No crust drama. If pie crust intimidates you (or just plain annoys you), this recipe’s your best friend.
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All pantry staples. I bet you’ve got most of this stuff already.
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Ready in under an hour. That’s weeknight dessert energy.
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Surprisingly nostalgic. This one tastes like something your grandma made—because she probably did.
Ingredients You’ll Need (Nothing Fancy Here)
For the Crust Batter:
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1 cup all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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1 tablespoon sugar – Just a little for that golden edge.
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1 egg – Room temp is best, but straight from the fridge is fine.
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⅔ cup shortening – Crisco, y’all. Trust it.
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¾ cup water – Cold tap water is just fine.
For the Filling:
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1 can apple pie filling – 21 oz, any brand you like.
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1 tablespoon lemon juice – Brightens it up just enough.
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½ teaspoon cinnamon – Optional… but not really. It’s cinnamon and apples, after all.
How to Make It (No Rolling Pin Required)
1. Preheat the Oven
Turn your oven on to 425°F. Trust me, you want that heat ready when your pie goes in—it helps that crust puff and brown just right.
2. Make the Crazy Crust Batter
In a medium mixing bowl, add the flour, baking powder, salt, and sugar. Give it a quick stir to combine. Then crack in the egg, toss in your shortening, and pour in the water.
Now grab your electric mixer and beat the whole thing on medium speed until it’s smooth-ish. It’ll look like thick pancake batter—don’t overthink it.
Pour the batter into an ungreased 9-inch pie pan. I know. It feels weird. Just trust the process.
3. Add the Filling
In a small bowl, stir together the canned apple pie filling, lemon juice, and cinnamon. Now—this is important—spoon it right into the center of the batter. Don’t stir. Don’t swirl. Just drop it in there like a little apple island floating in a batter sea.
As it bakes, the crust will rise up and around it like magic. No stirring. No layering. Just vibes.
4. Bake It
Pop the whole pie into the preheated oven and bake for 45–50 minutes, or until the crust is golden-brown and set. You’ll see the edges pull slightly away from the pan, and the apples will be bubbling in their own happy little corner.
Let it cool for a few minutes before slicing. Or don’t. I’m not here to judge.
Tips from My Kitchen
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Use cherry or peach filling if you wanna switch it up—works just as well.
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Add a sprinkle of raw sugar to the top before baking for a little crunch.
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Serve with ice cream because… obviously.
