Crazy Crust Apple Pie, 1st Recipes Style (Print Version)
A no-roll apple pie with a simple batter crust that bakes around warm cinnamon apple filling.
# Ingredients:
For the crazy crust
01 -
1 cup (120 g) all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon fine salt
04 -
2 tablespoons granulated sugar
05 -
1 large egg
06 -
2/3 cup (130 g) vegetable shortening, softened
07 -
3/4 cup (180 ml) water
08 -
1 teaspoon vanilla extract, optional
For the apple filling
09 -
1 can (21 oz or 595 g) apple pie filling
10 -
1 tablespoon lemon juice
11 -
3/4 teaspoon ground cinnamon
12 -
1/8 teaspoon ground nutmeg
For serving
13 -
Vanilla ice cream or whipped cream, optional
# Instructions:
01 -
Preheat the oven to 425°F. Lightly grease a deep 9-inch pie plate.
02 -
In a medium bowl, combine the flour, baking powder, salt, sugar, egg, shortening, water, and vanilla if using. Beat with a hand mixer on medium speed for about 2 minutes, until smooth and thick.
03 -
Pour the batter into the prepared pie plate. Spread it evenly across the bottom and slightly up the sides.
04 -
In a separate bowl, stir the apple pie filling with lemon juice, cinnamon, and nutmeg.
05 -
Spoon the apple mixture into the center of the batter, leaving a ring of batter visible around the edge. Do not stir the filling into the batter.
06 -
Bake for 42-48 minutes, until the crust is golden brown and the filling bubbles near the center. If the edges brown too quickly, loosely tent with foil.
07 -
Let the pie cool for at least 25 minutes before slicing. Serve warm or at room temperature with ice cream or whipped cream if desired.
# Notes:
01 -
The texture is closer to a soft cobbler-style pie than a flaky pastry pie.
02 -
Use a deep 9-inch pie plate to prevent bubbling over.
03 -
Cool before slicing for the neatest servings.