Lazy Pie

You guys I made this dessert for Easter. Then I just made it again for Teacher Appreciation week last week. My dish came home empty so I believe it was enjoyed. I know my family liked it.

For Easter I was going to make a pie, but I was unsure of how many people would be there so I had to make something that could feed a crowd if need be. So I found a bunch of recipes online for pie bars, lazy pie, cookie pie bars and figured out how I wanted to change them up and boy am I glad I did!!!

It had like a drop cookie base, pie filling and a glaze drizzled on top … YUM!

So you are going to start like some baking recipes start … Preheat the oven to 350°F. (but I am guessing you would have figured that out on your own, it always seems to be step 1 )

Then you are going to cream the butter, sugar, and salt for 5 minutes or until light and fluffy! This is very important to have a light base.

Beat in one egg at a time. Add in the Vanilla until well combined. Add flour, but do not over mix.

Reserve a heaping cupful. Spread the rest into a buttered 9×13 dish.

Spread pie filling over bottom crust. I have done black raspberry and blueberry. The recipe calls for 21 ounce can, but I use our homemade pie filling and those are in the Quart jars and I use the whole thing. I am sure any pie filling would be amazing in this. Drop little clumps of the reserved dough all over the top.

Bake for 35-45 minutes or until golden brown. Cool completely before adding the glaze.


Lazy Pie

  • Servings: 16
  • Difficulty: easy
  • Print

Ingredients: img_1984-2
3/4 Cup unsalted room temperature Butter
1 1/2 Cups Granulated Sugar
1 tsp Salt
3 Eggs
1 tsp Vanilla
2 1/4 Cups Flour
1 (21oz) Can Pie filling

Glaze ingredients:
1/2 Cup Powdered Sugar
1/2 tsp Vanilla
1 TBSP Milk or heavy whipping cream. (Add more if you want the glaze thinner)

Preheat the oven to 350°F. Butter your 9×13 baking dish.

Cream together butter, sugar, and salt for 5 minutes or until light and fluffy.

Then begin mixing in 1 egg at a time. Add the vanilla and mix well. Add flour and mix until combined, don’t over mix.

Reserve a heaping cup of batter. Spread remaining batter in the bottom of the baking dish. Pour pie filling over top. drop clumps of the reserved batter all over the top.

Bake for 35-45 minutes or until golden brown. Let cool completely before adding glaze.

For the GLAZE:
Whisk all ingredients together when ready to drizzle over the top.


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