Crazy Crust Apple Pie

ByAdmin

The crust on this Crazy Crust Apple Pie is crazy and that’s because you don’t really have to make a crust at all. It’s a crust-free technique but you still end up with a complete, crust-surrounded pie in the end. Pure crazy magic and I never would have known about it if I hadn’t found this gem of a recipe card.

This card came to me through the Recipe Tin Project, which is a project where I cook my way through an old recipe tin full of vintage recipes. But you might have already guessed that. It’s chock full of old recipe cards, most of which seem to be from the ’60s and ’70s, though some are older. I love food history, and the idea is to breathe new life into these recipes from the past and maybe learn a technique or two from them along the way. The recipes come from different people with different handwriting; some have sweet illustrations while others are on plain (often smudged and stained) index cards.

This particular recipe is written on the back of an index card, the unlined side. It’s also written vertically, which I think is the first card I’ve come across that’s oriented that way. An unconventional use of an index card! I like it. It’s reasonably well smudged, which I like to think means that it was reasonably well loved too. While some old recipe cards can be hard to decipher, this one has ingredients and steps listed out in an easy to follow fashion, and that’s something I’m always grateful for.

FOR THE CRUST: 
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 egg
  • 2/3 cup shortening
  • 3/4 cup water
FOR THE FILLING: 
  • 1 can apple pie filling
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon
PREPARATION
  1. Preheat oven to 425°F.
  2. In a medium bowl, mix together the flour, baking powder, salt, sugar, egg, shortening, and water with an electric mixer on medium speed. Pour batter into a 9-inch pie pan.
  3. Combine the apple pie filling, lemon juice, and cinnamon and pout into center of batter but do not stir.
  4. Bake 45-50 minutes.

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