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 Time5 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
Keyword: Crazy Crust Pie Recipe
½cupsalted sweet cream butter,softened
½teaspoonpure vanilla extract
1extra largeegg,room temperature
¾cuphalf and half
21ouncesfruit pie filling
2teaspoonscoarse sanding sugar,optional garnish
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.
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.