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.
Crazy Crust Apple Pie
Makes its own crust
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
Filling
1 can (1 lb. 5 oz.) apple pie filling
1 tablespoon lemon juice
1/2 teaspoon apple pie spice or cinnamon
OVEN 425°
6 SERVINGS
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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10 Responses to Crazy Crust Apple Pie Recipe – Vintage
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
I have been searching for this recipe for the past 38 years! No one would ever believe me that it existed. THANK YOU THANK YOU THANK YOU!!
I can tell you when the recipe came out. I pulled it out of the flour bag in 1972.
It works great with Rhubarb Sauce as a pie filling or peaches.
In the 70’s I actually made this crazy crust recipe so often…I wore out my copy..which was the back of one of your boxes. ? After moving I lost it. Now over 35 years later…Thanks for bringing it back.
In the 70’s I actually made this crazy crust recipe so often…I wore out my copy..which was the back of one of your boxes. After moving I lost it. Now over 35 years later…Thanks for bringing it back.
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!
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!
I have been looking for this recipe. So easy and very good. Thank you.
My mother used to make this back in the day. It’s a delicious recipe; simple and easy! I will be making this soon.
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