If you’re looking for a foolproof, old-fashioned dessert that wows with minimal effort, this Impossible Cherry Pie is it.
Straight from the beloved tradition of “impossible pies” — where a single batter magically separates into layers as it bakes — this cherry version is sweet, custardy, and full of tart cherry goodness.
It’s called “impossible” because it seems too easy to be true. You mix everything in one bowl, pour it in a pan, and out comes a soft, lightly golden pie with a custard base, a light cakey top, and sweet-tart fruit throughout. It’s family-friendly, crowd-pleasing, and perfect for holidays, weeknights, or potlucks.
Why You’ll Love This Recipe
This pie is the ultimate easy dessert — you don’t even need to roll out a crust. Just mix, pour, and bake! It separates into layers all on its own.
You’ll love how versatile and forgiving this recipe is, how it keeps well for leftovers, and how nostalgic it feels. Think cherry cobbler meets vanilla custard, all in one pan.
What You’ll Need
- 1 cup whole milk
- ½ cup unsalted butter, melted and cooled slightly
- 4 large eggs
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional but recommended)
- ½ teaspoon salt
- 1 (21 oz) can cherry pie filling
- Optional toppings: powdered sugar, whipped cream, or vanilla ice cream
Pro Tips
- Use almond extract — it really enhances the cherry flavor.
- Cool slightly before slicing so it sets properly.
- Use a glass pie dish for best results and even baking.
- Don’t overmix — just whisk until combined.
- Top with whipped cream or powdered sugar for a pretty finish.
Tools You’ll Need
- Mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- 9-inch pie dish (glass or ceramic preferred)
- Cooling rack
- Rubber spatula
Substitutions & Variations
- Dairy-free: Use plant-based milk and vegan butter.
- No cherry pie filling? Use blueberry, peach, or apple.
- Add crunch: Sprinkle with sliced almonds or crushed pecans before baking.
- More vanilla: Skip almond extract if you prefer a simpler flavor.
- Extra tart: Add a squeeze of lemon juice to the filling.
Make Ahead Tips
This pie keeps well! You can make it a day ahead, cover, and store in the refrigerator. It’s delicious served cold, at room temperature, or gently reheated.
For fresh-baked texture, reheat slices in the oven or air fryer for a few minutes.
Instructions
1. Preheat Oven & Prep Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or spray with nonstick baking spray.
2. Mix the Batter
In a mixing bowl, whisk together the eggs, milk, sugar, melted butter, vanilla, almond extract (if using), and salt. Add flour and whisk until just combined and smooth.
3. Add the Cherry Filling
Pour the cherry pie filling evenly into the prepared pie dish. Pour the batter over the top, spreading gently with a spatula if needed.
4. Bake
Bake for 50–60 minutes, or until the center is set and the top is golden. A toothpick inserted in the center should come out clean (avoid cherries when testing).
5. Cool & Serve
Let pie cool for at least 30 minutes before slicing. Dust with powdered sugar or top with whipped cream before serving.
Leftovers & Storage
Store leftovers covered in the refrigerator for up to 4 days. You can enjoy it cold or reheat individual slices in the microwave for 15–20 seconds, or warm gently in the oven.
This pie also freezes well — wrap individual slices tightly and freeze for up to 1 month. Thaw in the fridge overnight before reheating.
Recipe FAQs
1. Why is it called an “impossible” pie?
It’s called impossible because the batter magically separates during baking — forming its own crust, custard, and topping layers from a single mixture.
2. Can I use homemade cherry filling?
Absolutely! If you prefer homemade, cook 2 cups of pitted cherries with sugar and cornstarch until thickened, then use in place of canned filling.
3. Does it need to be refrigerated?
Yes, due to the eggs and milk, this pie should be stored in the fridge once cooled.
4. Can I make this gluten-free?
Yes! Use a 1:1 gluten-free baking flour. The texture may vary slightly but it works well.
The Final Slice
This Impossible Cherry Pie is the kind of recipe that feels like magic — easy to make, totally nostalgic, and absolutely delicious. It’s the perfect solution for busy days, last-minute guests, or anytime you’re craving something warm, fruity, and comforting.
Give it a try and let me know — did you make it classic or add your own twist? Tag your slice and share the joy!