Crazy Crust Pie Dessert
A mouthwatering and simple dessert with a buttery crust and sweet cherry pie filling, perfect for any occasion.
Ingrédients
For the crust
- 125 grams all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 113 grams salted sweet cream butter, softened Use vegan butter for a dairy-free version.
- 67 grams granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 extra-large egg, room temperature Substitute with flaxseed meal mixed with water for a vegan option.
- 180 millilitres half and half Replace with almond or coconut milk for dairy-free.
For the filling and garnish
- 595 grams canned cherry pie filling Can substitute with various fruit fillings.
- 2 teaspoons coarse sanding sugar For garnish.
Instructions
Preparation
- Gather all your ingredients to set yourself up for success. Make sure your butter is softened and your egg is at room temperature.
- Preheat your oven to 190°C.
Making the Batter
- In a small bowl, combine the flour, baking powder, and kosher salt. Whisk until mixed.
- In a medium mixing bowl, beat the softened butter until creamy.
- Add the granulated sugar and vanilla extract to the butter and mix until well integrated.
- Add the egg and beat until blended.
- Gradually mix in the flour mixture until a cohesive dough forms.
- Drizzle in the half and half until fully incorporated.
Assemble and Bake
- Lightly coat a 23-centimetre deep-dish pie plate with baking spray.
- Spoon all but 2 to 3 tablespoons of batter around the edges of the pie plate, smoothing into the centre.
- Spoon cherry pie filling into the centre, leaving a gap from the edge.
- Dollop the reserved batter on top and sprinkle with coarse sanding sugar.
- Bake for 35 to 40 minutes or until golden brown.
Notes
Allow pie to cool completely before storage. Store leftovers in the refrigerator for up to five days. Reheat slices in the microwave for about 15-20 seconds.