This impossible cherry pie is a quick and delicious dessert that magically forms its own crust while baking. Made with Bisquick, eggs, milk, and almond extract, the base bakes into a soft, cake-like texture, while the cherry filling and streusel topping add sweetness and crunch. It’s the perfect hassle-free pie for any occasion!
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Impossible Cherry Pie
Impossible Cherry Pie FAQ
Why is it called “impossible” cherry pie?
It’s called “impossible” because the batter forms a crust as it bakes, eliminating the need for rolling or preparing a separate pie crust.
Can I use a different pie filling?
Yes, you can substitute with blueberry, apple, or peach pie filling for variety.
Can I make this without Bisquick?
Yes, you can substitute ½ cup flour, ¾ teaspoon baking powder, a pinch of salt, and 1 tablespoon butter for the Bisquick.
How do I store this pie?
Refrigerate after cooling and store for up to 3 days.
Can this be made ahead of time?
Yes, this pie can be baked the day before and refrigerated until serving.
Food History
“Impossible pies” became popular in the 1970s and 1980s when Bisquick introduced recipes that created their own crusts while baking. These easy, no-fuss desserts quickly became a favorite for busy home cooks. The addition of cherry pie filling gives this variation a fruity, sweet-tart twist that pairs well with the rich, buttery streusel topping.
Timeline
- 1930s – Bisquick is introduced as a time-saving baking mix.
- 1970s-1980s – “Impossible pies” become popular, requiring no traditional crust.
- Present Day – Impossible pies remain a go-to dessert for quick and easy baking.
Recipe Discussion
This pie is a unique combination of a soft, cake-like crust, a sweet cherry filling, and a crunchy cinnamon streusel topping. The almond extract enhances the cherry flavor, making it taste even more like a classic cherry pie.
Baking at a high temperature helps the crust set quickly, while the second bake ensures the streusel topping becomes golden brown and crispy.
Preparation Tips
- Use a blender for a smooth batter – This ensures even mixing.
- Do not overmix the streusel – It should be crumbly for the best texture.
- Let the pie cool before slicing – This helps it set properly.
- Use almond extract for added depth – It enhances the cherry flavor.
- Try different fillings – Blueberry, peach, or apple work just as well.
Recommended Kitchen Products
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- 10-Inch Pie Plate – The perfect size for this recipe.
- Mixing Bowls – Great for preparing the batter and streusel.
- Hand Mixer – Helps blend the batter smoothly.
- Silicone Spatula – Useful for evenly spreading the cherry filling.
- Cooling Rack – Allows the pie to cool evenly before serving.
Serving Suggestions
- With a scoop of vanilla ice cream – A classic pairing for cherry desserts.
- With a dollop of whipped cream – Adds a light and creamy contrast.
- Drizzled with caramel sauce – Enhances the sweetness.
- With a sprinkle of powdered sugar – A simple but elegant touch.
- With a cup of coffee or tea – A comforting treat for any time of day.
A Quick and Delicious No-Crust Cherry Pie
Impossible cherry pie is the perfect dessert for those who want all the flavors of a classic cherry pie without the hassle of making a crust. The soft base, sweet cherry filling, and crunchy streusel topping make it a crowd-pleaser every time.
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Impossible Cherry Pie Recipe
Impossible Cherry Pie
This impossible cherry pie forms its own crust while baking, combining a soft Bisquick base, cherry pie filling, and a buttery cinnamon streusel topping. It’s an easy, delicious dessert perfect for any occasion.
Ingredients
- 1 cup milk
- 2 tablespoons margarine or butter, softened
- 1 teaspoon almond extract
- 2 eggs
- ½ cup Bisquick baking mix
- ¼ cup sugar
- 1 can (21 ounces) Comstock cherry pie filling
Streusel Topping:
- 2 tablespoons margarine or butter
- ½ cup Bisquick baking mix
- ¼ cup packed brown sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 400°F. Grease a 10-inch pie plate.
- In a mixing bowl, beat all ingredients except cherry filling and streusel until smooth (about 15 seconds in a blender or 1 minute with a hand mixer).
- Pour batter into the greased pie plate.
- Spoon cherry pie filling evenly over the batter.
- Bake for 25 minutes.
- While baking, prepare the streusel by cutting butter into the Bisquick, brown sugar, and cinnamon until crumbly.
- Remove the pie from the oven and sprinkle the streusel over the top.
- Return to the oven and bake for another 10 minutes, or until the streusel is golden brown.
- Let cool, then refrigerate.