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    Impossibly Easy Peach and Raspberry Pie

    340
    Impossibly Easy Peach and Raspberry Pie

    Photo by Marian M.

    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • 1

      bag (12 oz.) sliced peaches, thawed and patted dry, cut into ¾"

    • pieces

    • 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

    • TOPPING:

    • 2

      tbsp. Bisquick Gluten Free mix

    • ¼

      c. sugar

    • 2

      tbsp. cold butter

    • ½

      c. slivered almonds

    Directions

    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.


    Nutrition

    More recipes by Marian M.

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