Swap the top crust of your pie with waffles, and you’ve got an over-the-top dessert that’s sure to be the star of any holiday get together this season. We decided on a Cherry Waffle Pie, but swap in blueberries or blackberries. Any seasonal berry will look good and taste gorgeous here.

Cherry Waffle Pie

YIELD: 1 pie

PREP TIME: 15 minutes

TOTAL TIME: 2 hours

 

1 prepared pie crust

5 cups frozen cherries

2 Tbsp lemon juice

1 Tbsp vanilla extract

3/4 teaspoon pumpkin pie spice

1 cup sugar

1/2 teaspoon salt

1/4 cup flour

5-6 WaffleWaffle Buttery Vanilla or Cinnamon Roll waffles

1 egg, well beaten

3 Tbsp Sparkling sugar

 

Heat oven to 400°F.

Press pie crust into the bottom of a pie pan, crimp edges.

In a large bowl, toss together cherries, lemon juice, vanilla, spice, sugar and salt. Sprinkle with flour and toss fruit until evenly coated with flour. Pour into prepared crust.

Top with WaffleWaffles. Brush with an egg, sprinkle with sparkling sugar.

Cover with a tented tin foil. Bake for 1 hour, removing tent 10 minutes before baking is finished, so waffles can brown slightly.

Allow to cool before slicing for best results.