Crazy Crust Apple Pie

This recipe is an easy solution to those of us who for the life of them cannot make a decent pie crust. This pie has a crust but you don't have to roll it out. No dough sticking to the rolling pin, no dough ripping and cracking when your trying to make a somewhat round piece of crust. My mom has two variations on this card so that you can use fresh apples when in season or canned apple pie filling. I don't see why you couldn't use any type of fruit filling that is your favorite. Mine is cherry. Mind you I have never made a cherry pie from fresh cherries I just didn't think it was worth pitting all those cherries for one pie. I cheat when it comes to peeling apples I have one of those automatic peelers that you attach to your table or counter. This thing is great, I can peel an apple in about 20 seconds. It cores it and slices it in a spiral. You couldn't ask for and easier task. I know they have cherry pitters too, but come on, it still is a very small fruit that you would need to pit a lot of to make one pie. One of these days I'm going to try to make a fresh cherry pie, then I might see that it is worth all the trouble of pitting those little cherries.

1    cup flour
1    teaspoon baking powder
1/2 teaspoon salt
1     tablespoon sugar
1     egg
2/3   cups shortening
3/4   cups water

Blend well and beat for 2 minutes on medium speed. Pour into a 9 inch pie plate.

Combine one 21 oz can of apple pie filling with 1 tablespoon lemon juice and 1/2 teaspoon cinnamon.

Pour apple mixture into the center of the batter. "Do not stir"

Bake 40 to 50 minutes at 425 degrees.

If using fresh apples peel and slice 5 fresh apples,
1 cup sugar,
1 tablespoon lemon juice
1/2 teaspoon cinnamon