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.
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