Impossibly Simple Peach & Raspberry Pie

Budget Menu & Dirt Cheap Recipes General Recipes Impossibly Simple Peach & Raspberry Pie

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      Impossibly Easy Peach and Raspberry Pie- this one is a favorite, lightly sweet, it creates it’s own crust as it bakes. It’s perfect for a quick (unexpected company arrived) dessert.

      We usually keep packages of berries or sliced fruit in the freezer to have on hand for quick smoothies or desserts and well, because I we have a tendency to let the fruit set on the counter for a little too long and then I have to cut it up & freeze it so it won’t go to waste.


      this recipe is an adaptation of one that uses store bought bisquick (for those of you that don’t know what that is, it’s a baking mix to whip together muffins, quickbreads, biscuits, pancakes, etc.) we make our own, because i just can’t afford those pricey little boxes.

      here’s the recipe we’ve been using for years (thanks to liss!!) : Homemade Quick Mix

      Anyway, here it is, an

      Impossibly Easy Peach Raspberry Pie

      1 bag (12 oz) frozen sliced peaches, thawed, patted dry and cut into 3/4-inch pieces
      1/2 teaspoon ground cinnamon
      1/4 teaspoon ground nutmeg
      1 cup fresh raspberries
      1/2 cup Homemade Quick Mix
      1/3 cup whipping cream
      2/3 cup sugar
      2 eggs, beaten
      1 teaspoon pure almond extract

      2 tablespoons Quick mix
      1/4 cup sugar
      2 tablespoons cold butter
      1/2 cup slivered almonds

      1. Heat oven to 350°F.
      2. Lightly Spray a Pie Plate with nonstick spray (don’t add flour)
      3. In medium bowl, stir peaches, cinnamon and nutmeg. Spoon mixture into pie plate; sprinkle with raspberries.

        In small bowl, stir 1/2 cup homemade quick mix, whipping cream, 2/3 cup sugar, the eggs and almond extract until smooth.
      4. Pour mixture over fruit. Bake 10 minutes.
      5. Meanwhile, in another small bowl, stir 2 tablespoons quick mix and 1/4 cup sugar.

        Cut in 2 tablespoons butter, with pastry blender or fork, until crumbly.
      6. Stir in almonds. Sprinkle topping over pie.
      7. Bake 30 to 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.
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Budget Menu & Dirt Cheap Recipes General Recipes Impossibly Simple Peach & Raspberry Pie