Sharon Hughes
Staff columnist
Hello! In the Kitchen with Sharon this week is a recipe from my friend Patricia Nicholes. Who likes Cherry pie without all the fuss? Me, that’s who. That’s why it is called crazy crust pie. It will be great to make for holidays too. I love quick, easy and simple. That’s my motto!
Please send me your favorite recipe, along with a story and/or a picture of it if you have one, and I will put you in the kitchen with Sharon. Send them to [email protected] or call me at 937-393-3456.
Remember to do something nice for someone this week. Have a great week!
Ingredients
1 cup of flour
1/4 cup of sugar
1 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup of butter or margarine, softened
3/4 cup of milk
1 egg
1 (21 oz.) can of fruit pie filling (apple, cherry, peach, blueberry, blackberry, etc.)
Sugar (or cinnamon-sugar if using apple or peach filling)
Directions
Preheat oven to 375°F (190°C).
In a bowl, combine flour, sugar, baking powder, salt, butter, milk, and egg. Beat the mixture until well combined.
Grease a 9-inch pie plate, and pour the batter into the dish, spreading it evenly.
Spoon the fruit pie filling into the center of the batter, leaving about 1 inch of space from the edge.
If you’re using apple or peach filling, sprinkle the top with cinnamon-sugar. For other fillings, simply sprinkle sugar on top.
Do not stir the pie filling and batter.
Bake for 35 to 40 minutes, or until the crust is golden brown and fully baked.
Remove from the oven and let cool slightly before serving.
Enjoy this easy and delicious dessert!
