Easy Apricot Pie
Easy Apricot Pie
This is a simple pie that goes together quickly, and it is delicious! This is basically an 'impossible' pie in that this makes its own 'crust.' Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 cans apricot halves, drained, (15 oz / 425 g cans)
- 1/2 cup Bisquick Mix, Shortcut
- 1 cup evaporated milk
- 1/2 cup sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 eggs
- whipped cream, for serving, optional
Instructions
- Preheat your oven to 180 C (350 F), grease a pie dish with butter.
- After draining the apricots well, remove 6 halves to a bowl and set that aside. Add the rest to a sturdy mixing bowl as you will mash those. The remaining apricots will be used last. Mash the apricots in the mixing bowl.
- Then add the remaining ingredients except the whipped topping and the reserved apricots. Mix together well.
- Pour the batter into the prepared pie dish.
- Place the leftover apricot halves, evenly spaced, on the batter, cut side up and press them down gently into the batter.
- Bake for 35-40 minutes or until a knife inserted in the center comes out clean and the edge is lightly browned. Cool completely on a wire rack for at least an hour, then place in the fridge to chill for a few more hours.
- Slice, top with whipped cream as desired, serve and enjoy.
Notes
Low cost per serving.
Shortcut: Bisquick Mix.
Adapted from a Betty Crocker recipe and the link to the recipe is here.
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