This promo recipe sheet from Pillsbury was found in a large collection, date unknown. Along with directions for apple filling, it also includes recipes for pumpkin, mincemeat and cherry fillings. I’ve typed it out below along with a scanned copy.

Recipe Sheet For Crazy Crust Apple Pie

Crazy Crust Apple Pie
Makes its own crust


1 cup Pillsbury’s Best All Purpose Flour*
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
2/3 cup solid vegetable shortening
1 egg


1 can (1 lb. 5 oz.) apple pie filling
1 tablespoon lemon juice
1/2 teaspoon apple pie spice or cinnamon

OVEN 425°

No need to sift flour; measure by lightly spooning into cup and leveling off. In small mixer bowl, combine flour, sugar, baking powder, salt, water, shortening and egg. Blend well at lowest speed; beat 2 minutes at medium speed. Spread batter in 10-inch or 9-inch deep dish pie pan. Carefully spoon Filling into center of batter. Do not stir. Bake at 425° for 40 to 45 minutes until crust is golden brown.

Filling: Combine all ingredients in mixing bowl.

*For use with Pillsbury’s Best Self-Rising Flour, omit baking powder and salt.

Pumpkin Pie

Pumpkin Filling: In mixing bowl, combine 1 can (1 lb.) cooked pumpkin, 3/4 cup sugar, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1 can (5 1/3 oz.) or 2/3 cup evaporated milk and 1 egg. Using a rotary beater, beat until well blended.

Mincemeat Pie

Mincemeat Filling: In mixing bowl, combine 1 can (1 lb. 5 oz.) mincemeat pie filling, 1 tablespoon lemon juice, and 1/2 teaspoon cinnamon.

Cherry Pie

Cherry Filling: Use 1 can (1 lb. 5 oz.) cherry pie filling.

HIGH ALTITUDE ADJUSTMENT for all pies–TESTED AT 5,200 FEET: Oven temperature 450° for 35 to 40 minutes.

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One Response to Crazy Crust Apple Pie Recipe – Vintage

Published 24 November, 2010 in 10:47 am

Finally, I remember when this was a commercial on tv in the mid 60’s; they would show in slow motion how the pie crust self covered the filling

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