March 15, 2024
Review RecipeCrazy Crust Pie
Like a cross between pie and cobbler, this crazy crust pie skips the traditional crust for a fruity dessert that checks all the boxes.
Jump to Recipe
Table of Contents
- Crazy Crust Pie Ingredients
- Crazy Pie Substitutions And Additions
- How To Make This Crazy Crust Pie Recipe
- How To Serve This Crazy Cobbler Recipe
- When To Serve Crazy Crust Cobbler
- Crazy Crust Pie Recipe Storage
- Why Crazy Crust Pie is the Best
- More Delicious Recipes You’ll Love
- JUMP TO RECIPE
- Even More Recipes You’ll Love
Your mind will be blown when you watch the magic that happens with this crazy crust pie. The unique pastry doesn’t require rolling out the dough but instead uses batter to form a crust around the juicy pie filling while it bakes.
Crazy Crust Pie Ingredients
The flaky, buttery crust complements the sweet fruit filling in just the right way, creating a mouth-watering, irresistible flavor.
You’ll need:
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- ¼ teaspoon of kosher salt
- ½ cup of salted sweet cream butter, softened
- ⅓ cup of granulated sugar
- ½ teaspoon of pure vanilla extract
- 1 extra large egg, room temperature
- ¾ cup of half and half
- 1 (21-ounce) can of fruit pie filling
- 2 teaspoons of coarse sanding sugar (optional garnish)
Crazy Pie Substitutions And Additions
In this old-fashioned recipe, you’ll savor the tangy fruit perfectly balanced by the crisp crust in every bite.
There are endless flavor possibilities as well. Here are some of our suggestions:
PIE FILLING: You can use any type of canned fruit filling in the pie. We used cherry pie filling for ours, but you can experiment with your favorite flavors. Or try combining two pie fillings for a unique taste.
Also, some brands will only have 20 ounces in the can. This should pose no problem with the finished pie.
BUTTER: You can substitute unsalted butter for the salted sweet cream butter in this easy recipe.
You will need to increase the kosher salt to half to three-quarters of a teaspoon.
VANILLA EXTRACT: Try using almond or maple extract in a one-to-one swap for a flavor twist that complements the pie’s sweetness.
It can provide a depth of flavor without straying too far from the original recipe.
NUTS: For an added crunch and nutty flavor, sprinkle a quarter to a half cup of chopped pecans, walnuts, or almonds on top of the fruit filling before baking.
SPICES: Customize the spice profile by experimenting with different combinations.
Add a pinch of nutmeg, apple pie spice, cardamom, or ginger to the crust mixture for a hint of warmth. Adjust the quantities to your taste preferences.
LEMON ZEST: To give your crazy crust pie a hint of citrus, consider adding a half teaspoon of lemon or orange zest to the batter.
How To Make This Crazy Crust Pie Recipe
Let’s look at the step-by-step instructions for making this unusual pie recipe.
STEP ONE: Preheat the oven to 375°F.
STEP TWO: Add the flour, baking powder, and kosher salt to a small bowl and whisk to combine.
STEP THREE: Add the softened butter to a medium bowl. Use a handheld mixer at medium-high speed to beat the butter for one minute.
STEP FOUR: Add the sugar and vanilla. Continue mixing on medium-high speed for another one to one-and-a-half minutes until well combined.
STEP FIVE: Lower the mixer speed to low speed. Add the egg and continue mixing until no yellow streaks remain.
STEP SIX: Add the flour mixture and increase the speed to medium until the flour is well incorporated and no longer crumbly.
STEP SEVEN: Continue mixing on medium speed and drizzle in the half and half. Mix just until the half and half is completely incorporated.
STEP EIGHT: Spray a nine-inch deep dish pie pan with baker’s spray.
You can use Baker’s Joy or a generic version.
OUR RECIPE DEVELOPER SAYS
You can substitute non-stick cooking spray for the baker’s spray; this is a matter of preference.
I used the baker’s spray because of the cake-like crust batter.
STEP NINE: Spoon in all but two to three tablespoons of the pie 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.
STEP TEN: Spoon the pie filling into the center of the crust batter.
Be sure the filling stays at least one inch away from the edge of the pie plate.
Dollop the reserved crust batter around the center of the pie filling.
PRO TIP:
Place the pie pan on a baking sheet to make transferring to and from the oven easier and to catch any drips.
STEP ELEVEN: Sprinkle the coarse sanding sugar over the entire pie.
Bake for 35 to 40 minutes or until the top of the crust is golden brown.
Allow the pie to cool before serving.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate.
Make sure to check your pie at the lower end of the recommended baking time.
How To Serve This Crazy Cobbler Recipe
There doesn’t have to be a special occasion to make this delicious pie since it comes together so easily.
We think every slice of pie needs to be served with a scoop of vanilla ice cream and whipped cream on top.
A drizzle of caramel sauce is another great way to take your dessert to the next level.
Enjoy your crazy crust pie with a cup of freshly brewed coffee, a latte, or a comforting mug of tea.
If you are a fan of pie, we have plenty of recipes that will hit the spot. Check out our strawberry pie and blueberry pie.
When To Serve Crazy Crust Cobbler
AFTER DINNER: The pie makes an excellent dessert option for a family meal or a casual get-together with friends.
HOLIDAY GATHERINGS: Whether it’s Thanksgiving, Christmas, or any other holiday, this pie can be the star of your dessert table.
POTLUCKS: When you’re asked to bring a dish to a party, the crazy crust pie is a crowd-pleaser.
Crazy Crust Pie Recipe Storage
In this section, we’ll dive into how you can make this recipe ahead and store it in the fridge or the freezer, including tips for reheating.
MAKE AHEAD: Mix together your filling and crust, then pour it into your pie plate. However, hold off on baking.
Cover your pie with plastic wrap and store it in the fridge for up to 24 hours ahead of time.
When you’re ready to bake, remove the pie from the fridge, let it sit for about 20-30 minutes to get to room temperature, and follow the baking instructions as usual.
ON THE COUNTER: Store any leftovers covered at room temperature for up to three days.
IN THE FREEZER: You can freeze the cooked crazy crust pie for up to one month.
Tightly cover the completely cooled pie in aluminum foil before storing it in the freezer.
Allow the pie to thaw overnight in the refrigerator before serving.
REHEATING: Whether your crazy crust pie is coming from the refrigerator or directly from the freezer, you have a few options for reheating.
If you’re reheating a slice or two, the microwave is your quickest option.
Place a slice on a microwave-safe plate and heat for 20-30 seconds or until it reaches your preferred temperature.
If you’re reheating an entire pie, it’s best to use your oven.
For a refrigerated pie, preheat the oven to 350°F and bake the pie for 15-20 minutes or until it’s heated through.
Why Crazy Crust Pie is the Best
GREAT FOR SHARING: Whether you’re serving it at a potluck, family dinner, or holiday gathering, the crazy crust pie is designed to be enjoyed with friends.
SIMPLICITY: This recipe is incredibly easy to make, making it accessible to both novice and experienced bakers.
QUICK PREPARATION: With a minimal number of ingredients and straightforward instructions, you can whip up this pie in a relatively short amount of time.
This tasty treat mixes textures and flavors to create a pie that comes together in a snap. Pour the batter in, add the pie filling, and as it bakes, the filling takes up the center, and the crust forms around the edges resulting in a delectable crazy crust pie.
FREQUENTLY ASKED QUESTIONS
Can I use apple pie filling rather than cherry filling?
You can use any pie filling you want for this recipe. Whip up a crazy crust apple pie, crazy crust berry pie, or any other flavor you can dream up.
Can I use frozen fruit for the filling?
You can use frozen fruit, but be sure to thaw and drain it thoroughly before using it in the recipe. Excess moisture from frozen fruit can affect the pie’s texture.
How do I prevent the crust from becoming soggy?
To prevent a soggy crust, ensure the fruit filling is not overly wet or that you’ve drained any excess liquid from frozen fruit. Also, prebaking the crust for a few minutes before adding the filling can help create a barrier.
More Delicious Recipes You’ll Love
- Cherry Pie Bars
- Cherry Chip Cake
- Cherry Yum Yum
- Cherry Breakfast Braid
- Chocolate Cherry Dump Cake
- Crockpot Better than Sex Cake
- Chocolate Peanut Butter Cookies
- Apple Dumplings With Crescent Rolls
Crazy Crust Pie
Like a cross between pie and cobbler, this crazy crust pie skips the traditional crust for a fruity dessert that checks all the boxes.
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 fruit pie filling
- 2 teaspoons coarse sanding sugar, optional garnish
Instructions
- Preheat the oven to 375°F.
- Add the flour, baking powder, and kosher salt to a small bowl. Whisk to combine.
- Add the softened butter to a medium-sized mixing bowl. Use a handheld mixer at medium-high speed to beat the butter for 1 minute.
- Add the sugar and vanilla. Continue mixing on medium-high speed for another 1 to 1½ minutes until well combined.
- Lower the mixer speed to low. Add the egg and continue mixing until no yellow streaks remain.
- 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.
- Spray a 9-inch deep dish pie plate with baker’s spray (Baker’s Joy or a generic version).
- Spoon in all but 2 to 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.
- Sprinkle the coarse sanding sugar over the entire pie. Bake for 35 to 40 minutes or until the top of the crust is golden brown. Allow the pie to cool before serving.
Notes
- You can substitute non-stick cooking spray for the baker’s spray; this is a matter of preference. I used the baker’s spray because of the cake-like crust batter.
- Place the pie pan on a baking sheet to make transferring to and from the oven easier and to catch any drips.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pie at the lower end of the recommended baking time.
Nutrition
Calories: 413kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 298mg | Potassium: 192mg | Fiber: 2g | Sugar: 28g | Vitamin A: 654IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg
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Comments
Jeannette Shields says
This looks like a great recipe! Do you think it’s possible to add,like, a half can of strawberry pie filling and some rhubarb cut in cubes..Or is this enough for just one can of pie filling?
Thank you. I just had strawberry rhubarb coffee cake last week, and it was so good, i want to make everything with strawberry rhubarb now!!
Layne Kangas says
Hi, Jeannette – you can use any pie filling you’d like. We haven’t tested it with rhubarb so I’m not sure how that would turn out! You can use one large (21-ounce can) of pie filling. Enjoy!