Crazy Crust Apple Pie made with flour, egg, shortening, and canned apple filling—no rolling, just pour, bake, and slice into cozy magic.

Look, I’ll be honest with you. The first time I heard “Crazy Crust Apple Pie,” I kind of laughed. Like, what kind of name is that? It sounded like something your eccentric great-aunt Gladys might’ve brought to a church potluck in the ’70s, you know? The kind of dessert she made while wearing curlers and humming Patsy Cline, and insisted “you don’t need no pie plate for it to be pie.”

But one Sunday afternoon, I stumbled across this recipe card in a beat-up tin box that used to be my grandma’s. It was stained with butter spots, written in that elegant, slightly wobbly cursive only old ladies can pull off—and something about it tugged at me. I was tired, I had a can of apple pie filling in the back of the pantry, and I didn’t feel like fussing with pie dough. So I gave it a whirl.

And friend, let me tell you: I didn’t expect to fall in love with a pie that basically makes its own crust, but here we are.

So… What Even Is a Crazy Crust Apple Pie?

It’s kind of a rebel, honestly. The crust isn’t rolled or pressed or layered. You mix up a batter (not dough!), pour it into a pie dish, spoon the filling right on top—and then just walk away. No swirling. No lattices. No Pinterest-level presentation stress. The crust does its own thing in the oven, rising up around the filling like it was born to be there.

And that name? Honestly, kind of earned.

It’s got this crispy edge, soft middle, and the kind of flavor that makes you close your eyes and do the little happy food dance without realizing it. You know the one.

Why You’ll Love This Crazy Crust Apple Pie Recipe?

Zero rolling pins involved. No floured counters. No sticky dough drama.
One bowl crust batter. You literally just mix and pour. It feels almost too easy.
Canned pie filling shortcut. Because some days we’re baking from scratch… and some days we’re surviving.
That golden, puffy, chewy-meets-crisp crust. It’s honestly the star of the show.
You can totally tweak it. Change the filling, play with spices, go wild.

This is the kind of pie that makes people say, “Wait, how did you make that?” and you can just smile mysteriously and say, “It’s a family recipe.” (Which is now true, technically.)

Ingredient Notes:

Before we dive in, here’s what you’ll need—and why it works. It’s simple stuff, but together? Magic.

Flour – All-purpose does the trick. Nothing fancy.
Baking Powder – This is what gives the batter its lift. You’ll notice it rising around the filling like a pro.
Salt – Don’t skip it. A pinch of salt makes everything else taste more like itself.
Sugar – Just a tablespoon! Enough to gently sweeten the crust.
Egg – Helps bind the batter and gives it structure. And nope, you don’t need to beat it first.
Shortening – Yes, the old-school stuff. It’s what gives the crust its texture. You can use butter, but the crust might turn out a little softer.
Water – Simple enough. It brings the batter together. Don’t worry if it seems loose—it thickens as it bakes.
Apple pie filling – Canned and unapologetically easy. You could use homemade, but I kinda like the retro charm of the canned stuff here.
Lemon juice – Brightens up that sweet filling just enough.
Cinnamon – For that cozy fall flavor, even in July.

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How To Make Crazy Crust Apple Pie?

Step 1: Preheat your oven
425°F. This pie wants a hot oven to get that crust going right away.

Step 2: Make the crust batter
In a bowl, mix your flour, baking powder, salt, and sugar. Add the egg, shortening, and water. Grab an electric mixer and beat it until it’s smooth and pourable. Think pancake batter, not cookie dough. Weird, right? Just wait.

Step 3: Pour the batter into a pie pan
Pour it straight into a greased 9-inch pie pan. You’ll look at it and think, This is not how pie is supposed to start. That’s the crazy part.

Step 4: Add the filling
In another bowl, mix your apple pie filling with the lemon juice and cinnamon. Spoon it right into the center of the batter. Don’t stir. Don’t spread. Just… let it be. (Yes, like the Beatles song.)

Step 5: Bake it
Pop it in the oven and let it bake for 45 to 50 minutes. The crust rises up like it’s building a nest for the apples. You’ll know it’s done when the edges are golden and the filling is bubbly and smells like fall moved into your kitchen.

Step 6: Cool (a little)
Let it cool for a bit before slicing. Or don’t. Honestly, if you dig into it warm with a scoop of vanilla ice cream, I’m not stopping you. I’ve done it. It’s divine.

Storage Options:

Store leftovers in the fridge, loosely covered. It’ll stay good for about 3 days. Reheat a slice in the microwave for 20 seconds to bring it back to life. The crust stays surprisingly crisp. And if you eat it cold? You’re not alone. I’ve done that too.

Variations and Substitutions:

There’s a lot of room to play with this one. Some swaps I’ve tried (or plan to try when the mood hits):

Other pie fillings – Cherry, peach, blueberry—go wherever your cravings lead.
Butter instead of shortening – Like I said earlier, it works. Slightly different texture, but still tasty.
Nuts in the filling – Chopped pecans or walnuts give it some crunch. Highly recommend.
Different spices – Swap cinnamon for nutmeg or pumpkin spice for a little twist.
Vanilla in the batter – A splash of vanilla? Why not. Feels fancy.

What to Serve with Crazy Crust Apple Pie?

Let’s be honest—this pie doesn’t need anything, but if you’re looking to round it out or impress someone, here are a few extras:

Vanilla ice cream – Obvious. Delicious. Always the right move.
Fresh whipped cream – Light, creamy, and lets the pie shine.
Hot coffee or tea – Something about that warm drink + sweet pie = magic.
A blanket and a Netflix show – Okay, not food, but trust me, it’s a vibe.

Frequently Asked Questions:

Can I use homemade apple filling?
Totally! Just make sure it’s not too runny, or it’ll mess with the crust texture.

Does it have to be shortening?
Nope. Butter works too. Shortening gives it a crispier bite, but go with what you’ve got.

Why is it called “crazy”?
Because it shouldn’t work… and yet it does. It’s a little wild. A little rebellious. A little delicious.

And there you go—Crazy Crust Apple Pie, served with a side of charm and maybe a little disbelief. It’s one of those quirky, cozy recipes you’ll want to pass along, preferably on a recipe card that ends up butter-stained in someone else’s kitchen drawer one day.

Can’t wait to hear what you think. Did the crust rise? Did you go rogue with the filling? Let me know below—I’m all ears and hungry curiosity.

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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