Impossible Peach Pie Food

IMPOSSIBLY EASY PEACH AND RASPBERRY PIE

Steps:

• Heat oven to 350°F. Spray 9-inch 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 cup Bisquick mix, the whipping cream, 2/3 cup sugar, the eggs and almond extract until smooth. Pour mixture over fruit. Bake 10 minutes.
• Meanwhile, in another small bowl, stir 2 tablespoons Bisquick mix and 1/4 cup sugar. Cut in 2 tablespoons butter, with pastry blender or fork, until crumbly. Stir in almonds. Sprinkle topping over pie.
• 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.

PEACH PIE

Steps:

• Combine 2 1/2 pounds peach wedges with 3/4 cup light brown sugar, the juice of 1 lemon, 2 tablespoons quick-cooking tapioca, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Pour into pie shell; dot with 4 tablespoons butter.
• Perfect All-Butter Piecrust
• Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
• How to Make a Pie
• Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
• Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling (see options above).
• Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
• Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
• Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.

IMPOSSIBLE PIE

Steps:

• Blend all ingredients in a blender for a few seconds, until well mixed.
• Pour mixture into a 10" greased pie plate.
• Bake at 350 degrees Fahrenheit for 1 hour or until centre tests firm.
• Then flour will settle to form crust, the coconut forms the topping, the centre is an egg custard filling.

IMPOSSIBLE PIE

Steps:

• Cream eggs, sugar, butter and vanilla with mixer.
• Add nutmeg, flour and milk and continue mixing until all ingredients are wet. Stir in coconut with a spoon.
• Spray a 10 inch deep dish pie plate with cooking spray and pour in pie ingredients. Bake in a preheated 350 degree oven 55 to 60 minutes until brown on top.

IMPOSSIBLE FRUIT PIES

Steps:

• Heat oven to 375 degrees.
• Grease 10" pan, put fruit in pan.
• Blend all remaining ingredients (except Powdered Sugar) for 3 minutes.
• Pour over Fruit. Let set for a few minutes. Bake 40 to 45 minutes.
• After Pie is cooled, dust with Powdered Sugar.

IMPOSSIBLE PIE

Steps:

• if you have a blender large enough for this batch, go ahead and blend all the ingredients. if not, use an electric mixer as i do.
• pour into a greased 25cm backing dish.
• bake in a preheated oven at 350*F for 45 min(check on it after 30 min).
• the flour should form a ouhg at the bottom and the coconut will be on top.
• enjoy.

IMPOSSIBLE PEACHES AND CREAM PIE

Steps:

• Heat oven to 375 degrees F.
• Grease 10 inch pie plate.
• Pat peach slices dry; place in plate.
• Beat remaining ingredients except streusel and cream until smooth, 15 seconds in blender on high. Pour into plate.
• Sprinkle with streusel.
• Bake until knife inserted in center comes out clean, 40-45 minutes.
• Top each serving with whipped cream.

IMPOSSIBLE PEACH PIE

Steps:

• Heat oven to 375°.
• Grease 10" pie plate.
• Pat peache slices dry, place in plate.
• Sprinkle with cinnamon and nutmeg, toss.
• Spread evenly in plate.
• Beat remaining ingredients except Streusel and sweetened whipped cream until smooth, 15 seconds in blender on high.
• Pour into plate.
• In separate bowl, prepare Streusel by cutting butter into Bisquick and sugar until crumbly, stir in almonds.
• Sprinkle the Streusel on top of peaches.
• Bake until knife inserted in center comes out clean, 40-45 minutes.
• Serve warm, topping each slice with whipped cream.

CHOCOLATE IMPOSSIBLE PIE

Steps:

• Heat oven to 350F degrees.
• Mist the inside of a 9-inch pie baking dish with nonstick spray and set aside.
• Add eggs, melted chocolate, milk, sugar, butter, salt, coffee and vanilla to the container of a blender. Blend for 15 seconds or so to combine everything. Add baking mix and whirl again for about 15 seconds to combine.
• Pour into pie dish and bake for about 30 minutes. Check to make sure the center is cooked by inserting a toothpick or the sharp tip of a knife right in the center -- when you pull it out it should not be coated in batter, and the center of the pie shouldn't be loose or very jiggly.
• Remove pie from oven and set on heat-proof surface to cool. The top may crack a bit as it cools; this is normal. (And frankly, this is just the excuse you need for some whipped cream on top.)
• When cool, slice and serve, Garnish with whipped cream and berries, if you like. Or strew the top with some crushed candies, for fun.
• Serves 8.

IMPOSSIBLE PEACHES AND CREAM PIE

Steps:

• You may subsitute 3 1/2 cups sliced fresh peaches for the canned.
• Heat oven to 375.
• Grease 10" pie plate.
• Pat peach slices dry; place in plate.
• Sprinkle with cinnamon and nutmeg; toss.
• Spread evenly in plate.
• Beat remaining ingredients except streusel and sweetened whipped cream until smooth, 15 seconds in blender on high.
• Pour into plate.
• Sprinkle with streusel.
• Bake until knife inserted in center comes out clean, 40-45 minutes.
• Top each serving with whipped cream.
• STREUSEL: Cut butter into bisquick and sugar until crumbly; stir in almonds.