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. Try our “Crowd-Pleaser”: Just Three Ingredients. I Make It Twice a Week in December. No Shame. next.
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. If you like this, you'll love our Slow Cooker Minister’s Delight — The Easiest Hug You’ll Ever Eat.
It’s charmingly imperfect and ridiculously delicious.
Why You’ll Love It (Yes, Even If You “Don’t Bake”)
-
No crust drama. If pie crust intimidates you (or just plain annoys you), this recipe’s your best friend.
-
All pantry staples. I bet you’ve got most of this stuff already.
-
Ready in under an hour. That’s weeknight dessert energy.
-
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:
-
1 cup all-purpose flour
-
1 teaspoon baking powder
-
½ teaspoon salt
-
1 tablespoon sugar – Just a little for that golden edge.
-
1 egg – Room temp is best, but straight from the fridge is fine.
-
⅔ cup shortening – Crisco, y’all. Trust it.
-
¾ cup water – Cold tap water is just fine.
For the Filling:
-
1 can apple pie filling – 21 oz, any brand you like.
-
1 tablespoon lemon juice – Brightens it up just enough.
-
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.
More easy dinners you might like
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. For another easy option, see our Molasses Cookies.
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
-
Use cherry or peach filling if you wanna switch it up—works just as well.
-
Add a sprinkle of raw sugar to the top before baking for a little crunch.
-
Serve with ice cream because… obviously.
Make-Ahead & Leftovers
-
Make-ahead? You bet. Bake it earlier in the day and serve at room temp or rewarm a bit.
-
Leftovers? If there are any, cover with foil and keep on the counter for a day or in the fridge up to 3. Reheat gently in the oven to get the crust crisp again.
Final Thoughts from the Recipe Tin
Crazy Crust Apple Pie isn’t a showstopper in the glossy magazine way. It’s not towering or latticed or overly precious. But you know what? It shows up.
It tastes like home. Like weeknights when you need a little sweet. Like old recipe cards written in cursive, smudged with vanilla and love.
And honestly? That’s the kind of recipe I want to pass down.
If you try it, I hope it makes you smile. And if you get brave and tweak it (cherries? pecans? a drizzle of caramel?), tell me everything. You know I love a good kitchen story. You might also like our Slow Cooker Cinnamon Raisin Rice Pudding.
Until next time—bake happy, and don’t stress the crust. Try our 5-Ingredient Slow Cooker Cinnamon Apple Pie Dessert next.
Crazy Crust Apple Pie
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon granulated sugar
- 1 egg
- 2/3 cup shortening
- 3/4 cup water
- 1 can apple pie filling
- 1 tablespoon lemon juice
- 0.5 teaspoon cinnamon
Instructions
- Preheat oven to 425°F.
- In a medium bowl, combine flour, baking powder, salt, sugar, egg, shortening, and water. Mix with an electric mixer on medium speed until smooth.
- Pour batter into a 9-inch pie pan.
- In a separate bowl, mix together the apple pie filling, lemon juice, and cinnamon.
- Spoon the apple mixture into the center of the batter without stirring.
- Bake for 45–50 minutes or until the crust is golden and cooked through.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
