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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3 Responses 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

Published 15 February, 2017 in 1:53 pm

I remember making this in the late 60’s when my children were babies for a quick dessert when we would have unexpected company. I still have the recipe card that I wrote but there is no baking time on it. I can now make it for my grown children and grandchildren so they can taste a slice of the past. Thanks!

Deloris Norman
Published 23 May, 2017 in 2:30 pm

I have been looking thru all my recipes for this one. It came in Pillsbury flour all folded up. My friends and sister used it all the time in the 60’s and 70’s. I was nineteen and just married about a year when I got it. I tried a similar one that I found…but it was not the same. So glad I found yours on line!!!!! THANK YOU!

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