IMPOSSIBLE FRENCH APPLE PIE
- 3 large apples, peeled and sliced (about 3 cups)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup Master Mix*
- 1/2 cup sugar
- 1/2 cup water
- 1 tablespoon butter, softened
- 2 eggs
- Streusel (below)
Adapted from everdaycheapskate.com
Heat oven to 325 F. Grease 9-inch pie plate. Stir together apples, cinnamon and nutmeg; turn into pie plate. Place Master Mix, sugar, water, butter and eggs in a bowl and stir until blended. Pour into pie plate. Sprinkle with Streusel. Bake 40 minutes or until knife inser-ted in center comes out clean. Serves 6.
1/2 cup Master Mix*
1/4 cup chopped nuts
1/4 cup packed light brown sugar
2 tablespoons cold butter
Stir all together until crumbly. Tips Plate size. Pie plates vary in size from one manufacturer to another. If you use a pie plate that is too small, the pie will run over while baking so itâ€™s better to err on the side of a larger pan. The size is usually marked on the bottom of the plate. But if not marked, measure from inside rim to inside rim.
Double batch. All of these recipes for Impossible Pies can be doubled. Bake in two pie plates; or bake a double recipe in a 13 x 9 x 2-inch baking dish for about 10 minutes longer than the recipe indicates.
Â 5 pounds all-purpose flour
2 1/2 cups dry milk
3/4 cup double acting baking powder
2 tablespoons cream of tartar
3 tablespoons salt
1/2 cup sugar
4 2/3 cups solid vegetable shortening (like Crisco)
Sift dry ingredients together. Cut in shortening until mix looks like cornmeal. Store at room temperature in a large container that has a tightly fitting cover (like Snapware or Tupperware). Â Makes 30 cups.
Note: You can substitute Master Mix for any recipe calling for Bisquick. Just make sure you Â substitute water for any milk required in the recipe.