Crazy Crust Pie

This crazy crust pie is one of those recipes that sounds too good to be true. One simple batter, a can of cherry pie filling, and about 45 minutes later you have something warm, golden, and homemade that tastes like it took way more effort than it did.

It works for a weeknight dessert, a potluck, a holiday table, or, honestly, just a Tuesday when you want something special without the work.

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I tested and perfected this recipe, and mine came out perfectly at 35 minutes. The toothpick came out clean, the crust was golden on top, and every bite had a full, generous layer of cherry filling. It really does land somewhere between a pie and a cake, in the best possible way.

What makes this version different is how the batter comes together. Most crazy crust pie recipes tell you to throw everything in a bowl and mix. This one builds the batter in stages, and that is exactly why the crust bakes up light and fluffy instead of flat and dense.

If you love easy cherry desserts, my Cherry Dump Cake and 7Up Cherry Cobbler are two more crowd-pleasers that come together just as fast.

Key Ingredients

Here is what you need and why each one matters:

• Salted sweet cream butter, softened: This is the base of the batter and it needs to be truly softened, not melted. Soft butter beats up light and fluffy, which gives the crust that cake-like texture. Cold butter will not incorporate properly and the batter will not come together the way it should.
• Half and half: This loosens the batter to the right consistency for spreading into the pie plate. Do not swap it for water or skim milk. The fat content matters for the texture of the finished crust.
• Baking powder: This is what makes the crust puff up and bake through with a soft, light crumb instead of sitting dense and flat. Do not skip it.
• Extra large egg, room temperature: Room temperature eggs blend into the batter smoothly. A cold egg straight from the fridge can cause the butter mixture to look curdled and uneven.
• Canned cherry pie filling (21 oz): Cherry is the winning choice here. If your store only carries 20 oz cans, that is perfectly fine and will not affect the finished pie.
• Coarse sanding sugar: Optional, but it gives the top a pretty, sparkly finish. Use plain white. Colored sugars can stain the crust and change how the filling looks.

How to Make Crazy Crust Pie

1. Preheat the oven to 375°F. Whisk together the flour, baking powder, and kosher salt in a small bowl. Set it aside.
2. Add the softened butter to a medium mixing bowl. Beat with a handheld mixer on medium-high speed for 1 minute.
3. Add the sugar and vanilla. Continue mixing on medium-high speed for another 1 to 1½ minutes until well combined.
4. Lower the mixer to low speed, add the egg, and mix until no yellow streaks remain. Add the flour mixture and increase the speed to medium. Mix until the flour is fully incorporated and no longer crumbly.
   
5. Drizzle in the half and half with the mixer running on medium speed. Mix just until the half and half is completely incorporated.
6. Spray a 9-inch deep dish pie plate with baker’s spray. Spoon the batter around the outer edges of the pie plate, saving 2 to 3 tablespoons. Smooth a thin layer of that reserved batter across the center of the plate.
   
7. Spoon the cherry pie filling into the center of the batter, making sure it stays at least 1 inch away from the edge of the pie plate. Then dollop the reserved batter over the center of the filling. Do not let the filling touch the outer crust batter or it will bubble over during baking.
   
8. Sprinkle coarse sanding sugar over the entire pie, then bake for 35 to 40 minutes or until the top of the crust is golden brown. Allow the pie to cool before slicing and serving.
   

How to Store Crazy Crust Cherry Pie

Store any leftover pie covered at room temperature for up to 3 days. For longer storage, wrap the completely cooled pie tightly in aluminum foil and freeze for up to 1 month.

Thaw overnight in the refrigerator before serving. The texture is best at room temperature, so let refrigerated slices sit out for 10 to 15 minutes before eating.

More Easy Dessert Recipes You May Enjoy

• Cherry Yum Yum
• Cherry Dump Cake
• Apple Dump Cake
• Peach Cobbler

4.67 from 3 votes

Crazy Crust Pie

Author — Jennifer Fishkind

Serves — 6

An easy, no-fuss pie that makes its own golden cake-like crust right in the pan. Just mix, fill, and bake in 45 minutes.

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Ingredients

 

• ▢ 1 cup all purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon kosher salt
• ▢ ½ cup salted sweet cream butter softened
• ▢ ⅓ cup granulated sugar
• ▢ ½ teaspoon pure vanilla extract
• ▢ 1 extra large egg room temperature
• ▢ ¾ cup half and half
• ▢ 21 ounces canned fruit pie filling (I used great value cherry pie filling)
• ▢ 2 teaspoons coarse sanding sugar optional garnish

Instructions

 

• Preheat the oven to 375*.
• Add the flour, baking powder and kosher salt to a small bowl. Whisk to combine.
  1 cup all purpose flour, 1 teaspoon baking powder, ¼ teaspoon kosher salt
• Add the softened butter to a medium size mixing bowl. Use a handheld mixer on medium high speed to beat the butter for 1 minute.
  ½ cup salted sweet cream butter
• Add the sugar and vanilla. Continue mixing on medium high speed for another 1 – 1 ½ minutes until well combined.
  ⅓ cup granulated sugar, ½ teaspoon pure vanilla extract
• Lower the mixer speed to low. Add the egg and continue mixing until no yellow streaks remain.
  1 extra large egg
• Add the flour mixture and increase the speed to medium until the flour is well incorporated and no longer crumbly.
• Continue mixing on medium speed and drizzle in the half and half. Continue to mix just until the half and half is completely incorporated.
  ¾ cup half and half
• Spray a 9 inch deep dish pie plate with baker’s spray (Baker’s Joy or a generic version)
• Spoon in all but 2 – 3 tablespoons of the crust batter around the outer edges of the pie plate. Smooth a thin layer of the crust batter in the center of the pie plate.
• Spoon the pie filling into the center of the crust batter. Be sure the filling stays at least 1 inch away from the edge of the pie plate. Dollop the reserved crust batter around the center of the pie filling.
  21 ounces canned fruit pie filling
• Sprinkle the coarse sanding sugar over the entire pie. Bake for 35 – 40 minutes or until the top of the crust is golden brown. Allow the pie to cool before serving.
  2 teaspoons coarse sanding sugar

Jenn’s Notes

Storage:

• To Store: Store any leftovers covered at room temperature for up to 3 days.
• To Freeze: Cover in foil and freeze the cooked crazy crust pie for up to 1 month .

Tips:

• You can use any type of canned fruit filling in the pie. Some brands will only have 20 ounces. This should pose no problem with the finished pie.
• You can substitute unsalted butter for the salted sweet cream butter. You will need to increase the kosher salt to ½ – ¾ teaspoon of kosher salt.
• You can substitute non-stick cooking spray for the baker’s spray if you prefer. I chose to use the baker’s spray because of the cake-like crust batter.

Nutrition Info

Calories: 425kcal | Carbohydrates: 58g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 266mg | Potassium: 249mg | Fiber: 1g | Sugar: 14g | Vitamin A: 823IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 1mg

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