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Impossibly Easy Peach and Raspberry Pie

  • 8 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


1 bag (12 oz.) sliced peaches, thawed and patted dry, cut into ¾"
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 c. fresh raspberries
½ c. Bisquick Gluten Free Mix
c. whipping cream
c. sugar
2 eggs, beaten
1 tsp. pure almond extract
2 tbsp. Bisquick Gluten Free mix
¼ c. sugar
2 tbsp. cold butter
½ c. slivered almonds
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Heat oven to 350. Spray 9" glass pie plate with cooking spray (without flour). In medium bowl, stir peaches, cinnamon and nutmeg. Spoon mixture into pie plate; sprinkle with raspberries. In small bowl, stir 1/2 c. Bisquick mix, the whipping cream, 2/3 c. sugar, eggs and almond extract until smooth. Pour mixture over fruit. Bake 10 minutes. Meanwhile, in another bowl, stir 2 tbsp. Bisquick mix and 1/4 c. sugar. Cut in 2 tbsp. butter with pastry blender or fork until crumbly. Stir in almonds. Sprinkle topping over pie. Bake 30-35 minutes longer or until knife inserted in center comes out clean and topping is golden brown. Cool on cooling rack at least 1 hour before serving. Store covered in refrigerator. NOTE: Try apples instead of peaches or blueberries instead of raspberries.

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