Crazy Crust Pie

4.67 from 3 votes

Crazy Crust Pie is a hassle-free way to create a pie crust from a homemade cake batter. As it bakes, it forms a crust around the fruit and becomes the perfect dessert to cure both a cake and pie craving.

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Cuisine: American

Servings: slices

Calories: 425kcal

Author: Jennifer Fishkind

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 the oven to 375*.
Add the flour, baking powder and kosher salt to a small bowl. Whisk to combine.
Add the softened butter to a medium size mixing bowl. Use a handheld mixer on medium high speed to beat the butter for 1 minute.
Add the sugar and vanilla. Continue mixing on medium high speed for another 1 - 1 ½ 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 - 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 - 40 minutes or until the top of the crust is golden brown. Allow the pie to cool before serving.

Notes

Storage:

To Store: Store any leftovers covered at room temperature for up to 3 days.
To Freeze: Cover in foil and freeze the cooked crazy crust pie for up to 1 month .

Tips:

You can use any type of canned fruit filling in the pie. Some brands will only have 20 ounces. This should pose no problem with the finished pie.
You can substitute unsalted butter for the salted sweet cream butter. You will need to increase the kosher salt to ½ - ¾ teaspoon of kosher salt.
You can substitute non-stick cooking spray for the baker’s spray if you prefer. I chose to use the baker’s spray because of the cake-like crust batter.

Nutrition