Impossibly Easy Peach and Raspberry Pie

340
Impossibly Easy Peach and Raspberry Pie

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  • 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.


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