Introduction:
Apple pie is a timeless dessert beloved by many, offering a warm, comforting taste that never goes out of style. This Crazy Crust Apple Pie takes a classic favorite to new heights, with a fun twist on its preparation. Instead of a traditional pie crust, this recipe utilizes a “crazy” crust that effortlessly bakes into a golden, crisp layer, making the process quicker and simpler. If you’re craving a warm, sweet treat without the hassle of pie dough, this recipe is the perfect solution!

Ingredients: For the pie filling:

6 medium apples (preferably Granny Smith or Honeycrisp)
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon cornstarch
1/4 teaspoon salt
For the crazy crust:

1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup melted butter
1 egg
1 teaspoon vanilla extract
2 tablespoons milk
For the topping:

1/4 cup granulated sugar
1/2 teaspoon cinnamon
Directions:

Prepare the apple filling:
Preheat the oven to 350°F (175°C). Peel, core, and slice the apples into thin wedges. In a large bowl, toss the apple slices with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and salt until well-coated. Set aside to allow the flavors to meld.

Make the crust:
In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add in the melted butter, egg, vanilla extract, and milk, stirring until the mixture forms a thick batter.

Assemble the pie:
Grease a 9-inch pie dish and pour the apple mixture into the bottom. Spoon the crazy crust batter over the apples, spreading it evenly to cover the filling. Don’t worry if the crust doesn’t completely cover the apples—it will spread and bake into a rustic, uneven top, which is part of the charm!

Add the topping:
Mix the 1/4 cup sugar and cinnamon in a small bowl. Sprinkle this mixture over the top of the pie for a sweet and slightly crunchy finish.

Bake the pie:
Place the pie in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the apples are tender. If the top starts to brown too quickly, cover the edges of the pie with foil and continue baking.

Cool and serve:
Once done, remove the pie from the oven and allow it to cool for at least 20 minutes before slicing. This allows the filling to set and the crust to firm up.

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