Crazy Crust Apple Pie Recipes
A no-roll, pour-over crust apple pie with a golden, buttery top and tender, cinnamon-spiced apples. Easy enough for weeknights, special enough for company.
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Servings:
Ingredients
Main Ingredients
- 5.5 cup thinly sliced tart apples peeled and cored
- 1 tbsp lemon juice fresh if possible
- 0.5 cup granulated sugar for apples
- 1.5 tsp ground cinnamon for apples
- 0.25 tsp ground nutmeg
- 1.5 tbsp cornstarch
- 0.25 tsp salt for apples
- 1 cup all-purpose flour
- 1.5 tsp baking powder
- 0.33 cup granulated sugar for batter
- 0.25 tsp salt for batter
- 0.75 cup milk room temperature
- 1 tsp vanilla extract
- 0.33 cup unsalted butter, melted slightly cooled
- 1 tbsp granulated sugar for topping
- 0.25 tsp ground cinnamon for topping
Instructions
Preparation Steps
- Preheat oven to 375°F. Grease a 9-inch pie dish.
- Toss apples with lemon juice, 0.5 cup sugar, 1.5 tsp cinnamon, nutmeg, cornstarch, and 0.25 tsp salt.
- Spread apples evenly in the prepared dish, mounding slightly in the center.
- Whisk flour, 0.33 cup sugar, baking powder, and 0.25 tsp salt in a bowl.
- Stir in milk and vanilla until a smooth batter forms. Do not overmix.
- Pour batter evenly over the apples, leaving a few gaps around the edges.
- Drizzle melted butter over the batter to help it crisp and brown.
- Combine 1 tbsp sugar with 0.25 tsp cinnamon. Sprinkle over the top.
- Bake 45–50 minutes until the crust is deeply golden and the apples are tender.
- Cool 20 minutes before slicing. Serve warm or at room temperature.
Notes
Variation: Add 1/2 cup chopped toasted pecans over the apples for crunch, or swap half the apples with pears. Storage: Cover and keep at room temperature for 1 day, or refrigerate up to 4 days; rewarm at 300°F for 10 minutes to refresh the crust.
This recipe is an original creation inspired by classic Crazy Crust Apple Pie Recipes flavors. All ingredient ratios and instructions are independently developed.