I’ve been seeing recipes for all kinds of Crazy Crust pies lately, all over Facebook, and all over Twitter, and all over Instagram, and all over every social media site imaginable.
I think it’s because Crazy Crust pies are so incredibly easy and so amazingly good. All of the recipes are pretty much alike, too. I used this one, but if you find other Crazy Crust recipes online, I’m pretty sure they would be good, too.
I had planned to post a picture of my Peach Habanero Crazy Crust Pie here, but I made the mistake of leaving the house for an hour while the pie was cooling. Yeah, you can probably guess what happened.
You can use any kind of pie filling for a Crazy Crust pie, so I used one of Craig Sharry’s pepper jellies. My family is super excited because not only did they devour tonight’s pie before I could get its picture taken, they have realized that this recipe works with any and all of the pepper jelly flavors. I used Peach Habanero because it was the last jar I had. I really need to order some more – it never lasts long in this house, the way my family gobbles it up.
Here we go with the Crazy Pepper Jelly Pie.
1 C. flour
1/4 C. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 C. butter, softened (not melted)
3/4 C. milk
2 cups Texas Pepper Jelly, any flavor
What to do:
Combine flour, sugar, baking powder, salt, butter, milk and egg. Beat well. Get all the lumps out.
Pour batter into a well greased 9″ pie plate. (Don’t forget to butter the pan!) Pour the pepper jelly into the center of the batter, but not to the edge. Leave an inch or so around the edges.
Sprinkle with 1/4 cup of cinnamon sugar. Actually, you don’t have to, but my kids have a sweet tooth. Don’t stir; just dump the pepper jelly into the batter, sprinkle with the cinnamon sugar if you want it, and leave it alone.
Bake at 375 degrees for 35 to 40 minutes, or until brown and dough is done. Makes 6 servings.