Impossibly Easy Peach and Raspberry Pie

By Bearbuddy45

Ingredients

• TOPPING:
• 1 bag (12 oz.) sliced peaches, thawed and patted dry, cut into 3/4"
• pieces
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 c. fresh raspberries
• 1/2 c. Bisquick Gluten Free Mix
• 1/3 c. whipping cream
• 1/3 c. sugar
• 2 eggs, beaten
• 1 tsp. pure almond extract
• 2 tbsp. Bisquick Gluten Free mix
• 1/4 c. sugar
• 2 tbsp. cold butter
• 1/2 c. slivered almonds

Details

Servings 8
Adapted from bettycrocker.com

Preparation

Step 1

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.