Introduction
Crazy Crust Pie is the ultimate fuss-free dessert that creates its own tender, cake-like crust as it bakes around your favorite fruit filling. You get the satisfaction of a homemade pie without the labor of making and rolling out pastry dough. It’s perfect for when you need an impressive dessert in a pinch.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6
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 your oven to 350°F (175°C). Lightly grease a 9-inch deep-dish pie plate.
- In a small bowl, whisk together the all purpose flour, baking powder, and kosher salt. Set aside.
- In a medium mixing bowl, combine the softened butter and granulated sugar. Beat with a mixer on medium speed for 1-2 minutes until creamy.
- Add the vanilla extract and egg to the butter mixture. Beat on medium speed until fully incorporated.
- Pour the batter into the prepared pie plate, using a spatula to spread it evenly across the bottom and slightly up the sides.
- Carefully spoon the canned fruit pie filling into the center of the batter, leaving about a 1-inch border of batter visible around the edges.
- If using, sprinkle the coarse sanding sugar over the exposed batter border and the fruit filling.
- Bake for 35-40 minutes, or until the crust is golden brown and a toothpick inserted into the crusty part comes out clean.
- Allow the pie to cool in the pan on a wire rack for at least 30 minutes before slicing and serving.
Variations
- Fruit Swap: Use a different canned pie filling such as apple, blueberry, or peach.
- Nutty Crust: Add a sprinkle of cinnamon or a dash of nutmeg to the flour mixture for a spiced crust.
- Serve à la Mode: Top each warm slice with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
- Individual Portions: Divide the batter and filling between 6 greased, oven-safe ramekins and reduce the baking time to 25-30 minutes.
Tips for Success
- Ensure your butter is properly softened to room temperature for a smooth, lump-free batter.
- Don’t skip letting the egg come to room temperature, as it incorporates more easily into the batter.
- Avoid overmixing the batter once the flour is added to prevent a tough crust.
- Use a deep-dish pie plate to prevent any bubbling filling from overflowing during baking.
Storage & Reheating
Store any leftover pie, covered loosely with plastic wrap or in an airtight container, at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 15-20 seconds or in a 300°F oven until warmed through.
FAQ
Can I use unsalted butter?
Yes, you can. The recipe uses salted butter, so if you substitute with unsalted, you may want to increase the kosher salt to ½ teaspoon.
My batter seems very thick, is that right?
Yes, the batter is meant to be a thick, spreadable consistency, almost like a soft cookie dough. This is what forms the distinct “crazy crust.”
Can I use fresh fruit instead of canned filling?
This recipe is designed for the thick consistency of canned pie filling. Using fresh fruit will release too much liquid and likely result in a soggy crust.
Why do I need to leave a border of batter around the filling?
This border allows the crust to bake up and around the filling, creating its unique self-forming “crust” effect.
What if I only have a regular large egg?
A regular large egg will work perfectly fine. The slight difference in volume won’t significantly impact the final pie.
Can I make this dairy-free?
This recipe hasn’t been tested with dairy-free substitutes. The half and half and butter are integral to the crust’s texture, so results may vary with alternatives.