Crazy Crust Cherry Pie

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A pie crust like no other and you don’t even need a rolling pin. This one you have to try because it is the easiest and quickest pie I have ever made not to mention delicious. I topped it off with a drizzle of icing which made it even better.

Recipe adapted from http://www.AllRecipes.com.

In a large bowl whisk together the flour,

sugar, baking powder and salt.

Add the butter, milk and egg.

Using a mixer, beat until mixed well.

You will still see small bits of the

butter in the batter once mixed.

Spray a 9” pie dish with cooking oil.

Pour the batter into the prepared pie dish.

Using a spoon drop the cherry pie filling

evenly onto the center of the batter, trying to

keep it about 1” from the edge and do not stir.

Bake in a preheated 375º oven for 35-40 minutes

or until golden brown on top then let cool.

Drizzle with your favorite icing or serve without

icing. I used confectioner’s sugar and added just

enough milk to make a drizzling consistency.

Crazy Crust Cherry Pie

http://www.InDianesKitchen.com

7517F04F-5446-45F6-99E0-12E9A66DF94D

Ingredients

  • 1 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp. baking powder
  • 1/2 tsp salt
  • 1/2 cup room temperature butter (1 stick)
  • 3/4 cup whole milk
  • 1 large egg, sightly beaten
  • 1 – 21 oz can cherry pie filling
  • 1 cup confectioner’s sugar (powder sugar)
  • milk for icing

Directions

  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl whisk together the flour, sugar, baking powder and salt.
  3. Add the butter, milk and egg. Using a mixer on low speed, mix until combined. You will still see small bits of butter once combined.
  4. Spray a 9″ pie dish with cooking oil. Pour the batter into the pie dish.
  5. Using a spoon drop the cherry pie filling evenly over the center of the batter, trying to keep it 1″ from the edge. DO NOT STIR.
  6. Bake for 35-40 minutes or until golden brown on top then let cool.
  7. Drizzle with your favorite icing or serve without icing. To make icing place the confectioner’s sugar in a small bowl and add enough milk to make a drizzle consistency. Drizzle over the top, let the icing set up then serve.

http://www.InDianesKitchen.com

 

 

Categories: Desserts, Eggs, Frosting/Icing, Fruit, Pies

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48 Comments »

  1. That looks so so good. I was just thinking of cherry filling yesterday within the context of cheesecake. And the drizzled icing on top is a nice touch! 👍

    Reply

  4. Interesting. I’ve made pies where the fruit is on the bottom and the batter is poured over but not this way with the fruit on top. Looks great!

    Reply

  7. LOOKS YUMMILICOUS! Our church makes pies as a fund raising project every year. This year I helped… The second time, I was asked to help roll out the crust. I have made several pies in my life, but the older ladies were quick to point out the way it should be done… We have made several hundred cherry and apple and have a few more apple to make. Then it’s on to peach. 🙂 Thanks for sharing this recipe!

    Reply
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