Irresistible Crazy Crust Pie Dessert
This Crazy Crust Pie Dessert blends the best of pie and cake — a tender, buttery crust baked around a luscious cherry filling, creating a sweet and satisfying dessert for any occasion.
Equipment
- Mixing Bowls
- Electric Mixer
- 9-inch pie plate
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
Crust & Batter
- 125 g all-purpose flour
- 1 tsp baking powder
- ¼ tsp kosher salt
- 113 g salted butter softened
- 67 g granulated sugar
- ½ tsp pure vanilla extract
- 1 large egg room temperature
- 180 ml half and half
Filling & Topping
- 595 g canned cherry pie filling
- 2 tsp coarse sanding sugar for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch deep pie plate with baking spray.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a medium bowl, beat the softened butter with an electric mixer until creamy, about 1 minute. Add sugar and vanilla; beat until light and fluffy.
- Beat in the egg until well combined. Add the dry ingredients and mix until a batter forms.
- Gradually add half and half, mixing until smooth and thick but pourable.
- Spread most of the batter around the edge of the prepared pie plate, leaving a thin layer in the center.
- Spoon cherry pie filling into the center, leaving about 1 inch from the edges. Dollop the remaining batter over the filling for a rustic look.
- Sprinkle sanding sugar evenly over the top.
- Bake for 35–40 minutes or until the crust is golden brown and set.
- Cool for at least 15 minutes before slicing. Serve warm with whipped cream or vanilla ice cream.
Notes
For variation, try substituting blueberry or peach filling instead of cherry. Add a sprinkle of cinnamon or slivered almonds before baking for an extra layer of flavor. Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.