Preheat oven to 400°F and grease a 9.5" glass pie plate with nonstick spray. (The original recipe mentioned a 10.5" plate, but 9.5" worked great for us, just keep in mind if yours is smaller or larger, it may affect baking time slightly.)

In a mixing bowl, combine softened butter, sugar, Bisquick, eggs, milk, and vanilla. For best results, let your milk and eggs come to room temperature before mixing so the butter doesn’t seize up when combined. Beat well with a hand mixer until mostly smooth. A few butter chunks may remain and that’s OK.

Pour the batter into the prepared pie plate. Spoon the cherry pie filling evenly over the top in dollops. It won’t cover completely, but it spreads during baking.

Bake for 25 minutes.

While the pie bakes, prepare the streusel topping by combining softened butter, Bisquick, brown sugar, and cinnamon in a small bowl. Use a pastry blender or fork to work the mixture into coarse crumbs.

After 25 minutes, carefully remove the pie from the oven and sprinkle the streusel topping evenly across the surface.

Return to the oven and bake for an additional 10 minutes, or until the topping is golden and set.

Let the pie cool completely before slicing. You may be surprised (like we were) that it does slice like a pie instead of scooping like cobbler, but either way is ok.