Best Biscuit Cherry Pie
Submitted by krys
Easy cherry pie with fluffy biscuit base, sweet cherry filling, and cinnamon streusel topping. No rolling dough required for this vintage shortcut dessert.
YIELD
8 servingsPREP
25 minCOOK
35 minREADY
60 minThis clever cherry pie skips the fussy crust rolling by using biscuit baking mix to create a tender, cake-like base that puffs up around the cherry filling.
The streusel topping adds crunchy, cinnamon-spiced contrast to the soft cherries and custardy bottom layer.
It’s the kind of vintage recipe your grandmother probably made when she needed dessert fast but still wanted something impressive enough for company.
Pro Tips
- Blend the batter smooth: Unlike traditional biscuits, this base should be completely smooth with no lumps for even baking.
- Add streusel in the last 10 minutes: Adding it too early causes it to sink. Waiting gives you distinct layers with crispy topping.
- Serve warm with vanilla ice cream: The contrast of warm cherries and cold ice cream is what takes this from good to unforgettable.
Ingredients
Directions
Heat oven to 400℉ (200℃).
Grease pie plate, 10 x 1½ inch.
Beat all ingredients except pie filling and Streusel until smooth, 15 seconds in blender on high or 1 minute with hand beater.
Pour into plate.
Spoon pie filling evenly over top.
Bake 25 minutes.
Top with Streusel.
Bake until streusel is brown, about 10 minutes longer.
Cool; refrigerator any remaining pie.
STREUSEL: Cut margarine into biscuit mix, brown sugar and cinnamon until crumbly.
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