Impossibly Easy Apricot Pie |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is an easy, almost home-made pie. Not Sandra Lee's but it comes from Betty Crocker and me. I included cooling time. Ingredients:
1/2 cup original bisquick baking mix |
1 cup evaporated milk |
1/2 cup sugar |
2 tablespoons butter or 2 tablespoons margarine |
1 teaspoon vanilla |
2 eggs |
1 tablespoon apricot brandy |
1 (8 1/4 ounce) can apricot halves, strained, drained and mashed |
1/4 cup apricot preserves |
non-dairy whipped topping |
3 teaspoons chopped toasted almonds |
Directions:
1. Heat oven to 350ºF.
2. Grease 9 pie plate.
3. Stir together all ingredients except preserves, whipped topping and nuts until blended.
4. Pour into pie plate.
5. Bake 35-40 minutes or until knife inserted comes out clean.
6. Cool completely, about 1 hour.
7. Heat preserves and nuts over low heat until melted; spread over pie.
8. Cool and garnish with whipped topping.
9. Cover and refrigerate any remaining pie.
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