How To Make Crustless Cherry Pie
If you’ve ever stared at a gorgeous cherry pie and thought, “Yeah… but do I really want to deal with the crust?” then trust me, you’re not alone.
I love a flaky pie crust as much as the next dessert addict, but sometimes I want the cherry filling without the rolling, chilling, blind-baking, or the inevitable moment when the dough tears and I question every life choice that led me here. Ever felt that?
That’s exactly why I fell in love with crustless cherry pie.
It gives you all the sweet, juicy, warm cherry goodness without the fuss. And FYI, you don’t need to be a trained pastry chef to nail this.
You just need cherries, a few pantry staples, and the willingness to let your oven do most of the work.
So let’s talk about how to make this ridiculously easy, low-stress, crowd-pleasing dessert that I promise you’ll crave every weekend.
Why Make a Crustless Cherry Pie?
Before we dive into ingredients and step-by-step magic, let’s talk about why this dish deserves a spot in your dessert rotation.
Because honestly, if you’re making cherry pie without a crust, you’re either super smart… or you just hate washing rolling pins.
It’s Fast — Like, Actually Fast
Ever wondered why baking normally takes forever? Spoiler: the crust. Without it, you skip:
- Chilling dough
- Rolling dough
- Repairing dough tears (ugh)
- Baking dough separately
- Cleaning flour from every corner of your kitchen
A crustless cherry pie lets you skip all that and go straight to the good stuff.
It’s Comfort Food Without the Stress
I love how this recipe gives you that warm, cozy cherry-pie-vibe without any anxiety. No shrinking crusts. No soggy bottoms. No Mary Berry judging you in your head.
It’s Gluten-Friendly (If You Want It To Be)
No crust = no gluten to worry about. You can even make the whole thing naturally gluten-free by using almond flour or gluten-free all-purpose flour in the batter.
It’s Basically a Cross Between Pie and Cobbler
And IMO, that’s the best of both worlds. You get the soft, custard-like batter that hugs the cherries, plus the warm baked cherry flavor that everyone loves.
Ingredients You’ll Need
Let’s talk ingredients. You won’t need anything fancy. In fact, you probably already have most of this in your kitchen.
Cherries (Obviously)
You choose:
- Fresh cherries – Amazing flavor, slightly more prep
- Frozen cherries – Zero prep, same flavor
- Canned cherries (NOT pie filling) – Works great, affordable, and easy
I usually go with frozen because pitting cherries feels like a punishment from the universe. FYI: You can totally thaw frozen cherries or just bake them from frozen.
The Simple Batter
You’ll mix:
- Eggs – for structure
- Sugar – for sweetness
- Flour – for body
- Milk or cream – for richness
- Butter – because dessert
- Vanilla + Almond extract – because cherry + almond = magic
And that’s basically it. No pastry blender. No rolling pin. No stress.
How To Make Crustless Cherry Pie (Step-By-Step Guide)
Ever wondered why simple recipes often taste the best? This one proves it.
Step 1: Prep Your Baking Dish
Grab a baking dish (round, square, whatever you like). Grease it with butter or cooking spray. Trust me, cherries love to stick, and not in the cute romantic way.
Step 2: Add Your Cherry Base
Scatter your cherries into the dish. Don’t pack them tightly. Just let them live their best cherry life.
Step 3: Mix the Batter
In a bowl, whisk together:
- 3 eggs
- ¾ cup sugar
- ½ cup flour
- 1 cup milk
- 2 tbsp melted butter
- 1 tsp vanilla
- ½ tsp almond extract
- A pinch of salt
Whisk until smooth. Pour the batter evenly over the cherries. It should flow like pancake batter, but thinner.
Step 4: Bake
Slide the dish into a 350°F (175°C) oven and bake for 45–55 minutes.
You’ll know it’s done when:
- The edges turn golden
- The center sets like custard
- The top looks slightly puffed
Lightly shake the dish. If the center jiggles like Jell-O, give it a few more minutes.
Step 5: Let It Cool (Just a Bit)
I know you’ll want to attack it immediately, but letting it cool 15–20 minutes helps the pie set. Plus, burning your tongue is never the vibe.
Tips That Make Your Crustless Cherry Pie Perfect
You know how sometimes you cook something simple and it just tastes… meh? Yeah, let’s avoid that. These tips save the day:
Use Almond Extract (Seriously)
If you skip almond extract, you miss half the charm. Something magical happens when cherries meet almond. You’ll smell it and understand instantly.
Try a Little Cinnamon
Not traditional, but delicious. Add ¼ tsp cinnamon to the batter if you want a cozy, warm flavor.
Add a Crunchy Topping
If you love texture:
- Sprinkle slivered almonds
- Add a brown-sugar crumble
- Use oats + butter + sugar for a cobbler vibe
Use a Glass Dish If You Have One
Glass heats evenly and lets you monitor browning. Metal works too, but glass rarely burns the edges.
Variations You’ll Probably Want To Try
Because once you make a crustless pie once, you kind of want to make it in 50 different ways.
Crustless Cherry Almond Clafoutis-Style Pie
Yes, I know clafoutis sounds fancy, but this version tastes like dessert at a Parisian café. Just increase the flour slightly and bake until firm.
Crustless Mixed Berry Pie
Swap cherries for:
- Blueberries
- Blackberries
- Strawberries
- A mix of all three
It turns out gorgeous… and tastes like summer.
Chocolate-Cherry Crustless Pie
Add ½ cup chocolate chips to the batter. The chocolate melts into pockets of gooey perfection.
Creamy Vanilla Cherry Pie
Swap milk for half-and-half or heavy cream for richer, custardy goodness.
What To Serve With Crustless Cherry Pie
You can absolutely enjoy this pie on its own, but why stop there?
Vanilla Ice Cream
Warm cherry pie + cold vanilla ice cream = happiness. You know it. I know it. Everyone knows it.
Whipped Cream
Homemade takes like 2 minutes, and it changes everything.
Greek Yogurt
If you want a lighter option (or at least want to pretend you’re being healthy), go for unsweetened yogurt.
Common Mistakes (And How To Avoid Them)
Even with an easy recipe, a few things can go wrong. Here’s how to avoid the big ones:
Using Too Many Cherries
I know, I know—how can there be too many cherries? But if you overload the dish, the batter can’t set properly. Stick with 2–3 cups.
Not Greasing the Pan
Don’t skip it unless you want to chisel your dessert out of the dish.
Overbaking
If you bake until it’s fully firm, you’ll lose the custard texture. Look for “set but soft.”
Why This Recipe Works So Well
Ever wondered why crustless cherry pie works even without the crust?
The Batter Makes Its Own “Shell”
As it bakes, the flour and eggs create a lightly firm edge that holds everything together. It’s not a crust, but it acts like one.
Cherries Release Juice
The fruit bakes into the batter and keeps it moist, flavorful, and tender.
The Batter Is Basically Foolproof
It’s thin enough to pour, thick enough to set, and flexible enough to handle a few variations.
Basically? It just works.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely. It tastes amazing warm or chilled. I sometimes make it at night and eat it cold for breakfast the next morning. Don’t judge me.
How do I store leftovers?
Cover the dish and refrigerate for up to 4 days.
Can I freeze it?
Yep! Freeze slices in airtight containers for up to 3 months.
Can I use pie filling instead of cherries?
You can, but it gets very sweet and throws off the texture. I don’t recommend it.
Conclusion
So there you have it — a simple, delicious, cozy, no-crust cherry pie you can whip up any time. No rolling pins. No pastry stress. No flour-covered kitchen floors.
Just sweet cherries baked into a custardy batter that tastes like you spent way more effort than you actually did.
Give it a try the next time you crave something warm, fruity, and insanely satisfying. And honestly… once you make this once, you’ll probably make it again tomorrow.
