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Crazy Crust Pie

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a close up shot of Crazy Crust Pie
Like a cross between pie and cobbler, this crazy crust pie skips the traditional crust for a delicious fruity dessert that checks all the boxes.
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Table of Contents
  1. Crazy Crust Pie Ingredients
  2. Substitutions and Additions
  3. How to Make This Crazy Crust Pie Recipe
  4. How To Serve
  5. Storage
  6. More Recipes You’ll Love
  7. JUMP TO RECIPE

Your mind will be blown when you watch the magic that happens before your eyes with this delightful crazy crust pie recipe. The fun and unique dessert doesn’t require working with and rolling out the dough but instead uses batter to form a crust around the juicy pie filling while it bakes.

a close up shot of Crazy Crust Pie sliced into pieces

Crazy Crust Pie Ingredients

Crazy Crust Pie raw ingredients that are labeled

You’ll need:

  • 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
  • 1 (21-ounce) can of fruit pie filling (I used Great Value cherry pie filling)
  • 2 teaspoons coarse sanding sugar (optional garnish)

Substitutions and Additions

PIE FILLING: You can use any type of canned fruit filling in the pie. 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 ½-¾ teaspoon of kosher salt.

How to Make This Crazy Crust Pie Recipe

STEP ONE: Preheat the oven to 375°F. 

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STEP TWO: Add the flour, baking powder, and kosher salt to a small bowl. 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 1 minute. 

STEP FOUR: Add the sugar and vanilla. Continue mixing on medium-high speed for another 1 to 1½ minutes until well combined.

sugar and vanilla added to a bowl

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. Continue to mix just until the half and half is completely incorporated. 

half and half drizzled into the sugar mixture

STEP EIGHT: Spray a 9-inch deep dish pie pan with baker’s spray (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 2 to 3 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 1 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.

pie filling spooned into the center of the crust batter

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.

coarse sugar sprinkled over the pie

How To Serve

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.

If you are a fan of pie, we have plenty of delicious recipes that will hit the spot. Check out our strawberry pie and blueberry pie.

Storage

ON THE COUNTER: Store any leftovers covered at room temperature for up to 3 days. 

IN THE FREEZER: You can freeze the cooked crazy crust pie for up to 1 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.

a overhead shot of a slice of Crazy Crust Pie on a plate

This tasty treat mixes textures and flavors to create a unique 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 freeze this crazy crust cherry pie?

Just like a traditional pie, this unique recipe can be kept in the freezer for up to a month.

Should I keep leftovers of this crazy crust fruit pie in the fridge?

This crazy pie can be stored safely on the counter for up to three days.

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a close up shot of Crazy Crust Pie

Crazy Crust Pie

5 from 1 vote
Like a cross between pie and cobbler, this crazy crust pie skips the traditional crust for a delicious 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
  • cup granulated sugar
  • ½ teaspoon pure vanilla extract
  • 1 extra large egg, room temperature
  • ¾ cup half and half
  • 21 ounces fruit pie filling (I used Great Value cherry 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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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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  1. Jeannette Shields says

    5 stars
    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!

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