Hillbilly Pie, often called Poor Man’s Pie, is a charming old-fashioned dessert made from the most basic pantry staples. It’s the kind of recipe that generations have passed down—simple, satisfying, and full of heart. A soft, buttery base forms beneath a bubbling layer of sweet fruit, creating a rustic pie that brings comfort in every bite.
Why You’ll Love This Recipe
I love how this recipe delivers big flavor with minimal effort. It only takes one bowl, a few common ingredients, and about an hour to make. I don’t need any special equipment or prep—just mix, pour, bake, and enjoy. It’s flexible enough for any canned fruit I have on hand, and every time I make it, the warm aroma fills the kitchen and makes the house feel like home.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup (1 stick) unsalted butter
1 cup self-rising flour
1 cup granulated sugar
1 cup milk
1 (12-ounce) can fruit pie filling (cherry, apple, peach, blueberry, etc.)
If I don’t have self-rising flour, I use 1 cup all-purpose flour plus 1½ teaspoons baking powder and ¼ teaspoon salt.
directions
I preheat the oven to 350°F and lightly grease a 9-inch pie or baking dish.
In a mixing bowl, I cream the butter and sugar together until fluffy.
I mix in the flour gradually until fully combined.
I slowly pour in the milk, stirring to form a smooth batter.
I pour the batter into the prepared dish and spoon the fruit pie filling over the top—without stirring it in.
I bake it for 45 to 50 minutes, until the top is golden and the fruit is bubbling through.
I let it cool slightly before serving so the layers settle.
Servings and timing
This recipe makes about 6 servings. Prep takes 10 minutes, and the bake time is 45 to 50 minutes. I usually let it cool for at least 10 to 15 minutes before slicing and serving.
Variations
I sometimes use fresh fruit instead of canned—just cook it down a bit with sugar and cornstarch first.
A sprinkle of cinnamon or nutmeg in the batter adds a cozy touch, especially with apple or peach filling.
I’ve added chopped pecans or walnuts on top before baking for added texture.
If I want it less sweet, I reduce the sugar to ¾ cup.
storage/reheating
I store leftover pie in the fridge for up to 3 days, covered tightly with plastic wrap or foil. When I want to reheat it, I use the microwave for about 20–30 seconds or place it in a 300°F oven for 10 minutes. It also tastes great cold straight from the fridge. I’ve frozen it before—wrapped well—and it keeps for up to 2 months. I thaw it overnight in the fridge and warm it up gently before serving.
FAQs
What is Hillbilly Pie made of?
It’s made with basic ingredients like flour, sugar, butter, milk, and canned fruit pie filling. Everything bakes into a soft, cake-like base with sweet fruit bubbling on top.
Do I need to stir the fruit filling into the batter?
No. I spoon it on top of the batter and let it sink in naturally as it bakes. That gives the pie its signature layered look and texture.
Can I double the recipe?
Yes, I double it in a 9x13-inch baking dish and bake it for about 5–10 minutes longer. It comes out perfectly and feeds more people.
Can I use fresh fruit instead of canned?
I can! I cook fresh fruit with a little sugar and cornstarch until it thickens, then use it just like canned filling.
Can I make it ahead of time?
Yes. I often make it earlier in the day and either serve it room temperature or reheat it before serving. It holds up well and still tastes amazing.
Conclusion
Hillbilly Pie is one of those desserts that proves you don’t need a lot of fancy ingredients to make something special. It’s warm, nostalgic, and endlessly comforting. I love how easy it is to throw together, and it’s always a hit whether I’m sharing it with family or enjoying a quiet evening treat. This is the kind of pie that never goes out of style.
Hillbilly Pie (Poor Man’s Pie) is a nostalgic, budget-friendly dessert made with simple pantry staples like flour, sugar, butter, milk, and canned fruit filling. It bakes into a golden, cake-like base with gooey fruit on top, delivering rustic comfort and old-fashioned charm.
Ingredients
½ cup (1 stick) unsalted butter
1 cup self-rising flour (or 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt)
1 cup granulated sugar
1 cup milk
12 oz can fruit pie filling (cherry, apple, peach, or blueberry)
Instructions
Preheat oven to 350 °F (175 °C) and grease a 9-inch pie or baking dish.
Cream butter and sugar together until light and fluffy.
Gradually add the self-rising flour, mixing well after each addition.
Slowly pour in the milk, stirring until batter is smooth and lump-free.
Pour the batter into the prepared dish and spoon fruit pie filling evenly over the top without stirring.
Bake for 45–50 minutes, until the top is golden brown and fruit is bubbling through.
Let cool slightly before serving.
Notes
Substitute self-rising flour with all-purpose flour, baking powder, and salt if needed.
Add cinnamon or nutmeg to the batter when using apple or peach filling.
Top with chopped pecans or walnuts before baking for crunch.
Reduce sugar to ¾ cup if fruit filling is very sweet.
Store leftovers in the fridge up to 3 days; reheat in oven or microwave.
Freezes well (without toppings) for up to 2 months.
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