By Catwhispers on August 25, 2006
"I call this "impossible-style" because although it makes its own crust as it bakes as all the traditional "impossible" pies do, it does not use commercial biscuit baking mix. Instead it uses fresh, scratch ingredients, and that, along with the fact that you are not adding all those chemicals the mixes contain,is what I think gives this pie such a good flavor. It is one of my favorite desserts, and I always get really nice compliments every time I serve it. This recipe fits perfectly into my 10-inch quiche pan, but I often halve the ingredients (except for the baking powder which I keep at 1/2 tsp.) and bake it in a 8 or 9 inch pie pan instead. The results are just as good. Hope you enjoy it."
Serving Size: 1 (160 g)
Servings Per Recipe: 8