Impossibly Easy French Apple Pie

READY IN: 1hr 5mins
Recipe by Vino Girl

I think this is like a cross between a cobbler and a cake, rather than like a pie. I baked mine in a small glass baking dish instead of a pie plate, since it is a lot easier for me to cut squares than pie wedges! (Also I have a cover for my square dish.) For the baking mix, I used half Reduced Fat Bisquick and half Hodgson Mills Whole Wheat Buttermilk baking mix. I also used a bit less sugar in the pie part of the recipe since I thought the streusel topping and apples gave it plenty of sweetness. From Bisquick.

Top Review by Persian Berry 2011

This is one of those Bisquick Impossible pies. I doubled the recipe and made it in a 9X12 cake pan. It turned out fine for what it is and tasted even better the next day (should be refrigerated). I'm torn between whether I would make this again or just some version of apple crisp. I had no problem with the apples separating from the custard-like filling and know not to expect much by way of a bottom crust. In any case, I used Royal Gala apples and would prefer Granny Smith or Jonathan, made sure to use plenty. I can't get enough Streusel topping so I would make even more another time!

Ingredients Nutrition

Directions

  1. Make streusel by stirring 1/2 cup baking mix, brown sugar, nuts, and the cold butter together until crumbly.
  2. Heat oven to 325ºF.
  3. Grease 9-inch pie plate.
  4. Stir together apples, cinnamon and nutmeg; place in pie plate.
  5. Stir remaining ingredients except streusel until blended.
  6. Pour into pie plate on top of the apple mixture.
  7. Sprinkle with streusel.
  8. Bake 40 to 45 minutes or until knife inserted in center comes out clean.
  9. Cool 5 minutes.
  10. Cover and refrigerate any remaining pie.

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