[lizgirl]

Here is a recipe that showed up in my paper this week. The crust is not rolled, instead a batter is mixed and spread into the bottom of a pie pan. Filling is poured on top of the crust. As pie bakes, the edges of the crust rise to give the pie the look of a rolled crust.

Crazy Cherry Pie

1 (21 oz) can cherry pie filling
1 tab. freshly squeezed lemon juice
1/2 tsp ground cinnamon
1 c. flour
1 tsp baking powder
1/2 tsp salt
2/3 c. shortening
1 egg
3/4 c. water
Whipped cream (OPT.)

Preheat oven to 425 degrees.
Combine cherry pie filling, lemon juice and cinnamon and set aside. In a large bowl, combine flour, baking powder and salt. Add shortening, egg and water. Beat two minutes. Pour crust into a deep dish 9-inch pie plate and spread around.
Pour cherry filling mixture into center of crust batter. Do not stir. Bake 45 minutes. Cool. The pie can be served with whipped cream or vanilla ice cream. A can of apple pie filling can be substituted for the cherry pie filling.