Of all the impossible pies I’ve made I think this Impossible Cherry Pie is my favorite! This one is sooo easy to make and I’ll be making it repeatedly in the future!
The cherries sink, but the batter rises to the top and bakes, which is how impossible pies are supposed to be!
If you have trouble making a pie crust that is edible you’ll love this. It’s sooo very good and easy to make. Really liked the pie being topped with the streusel instead of a pie crust.
Great with whipped cream or ice cream.
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If you hate making pie crusts then impossible pies are for you!
- 1 cup milk
- 2 tablespoons margarine or 2 tablespoons butter softened
- 1/4 teaspoon almond extract
- 2 eggs
- 1/2 cup Bisquick baking mix
- 1/4 cup sugar
- 1 21 oz can cherry pie filling
- 2 tablespoons firm butter
- 1/2 cup Bisquick baking mix
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- Preheat oven to 400 degrees Fahrenheit. Grease a 10-inch pie plate.
- Beat all ingredients, except pie filling and streusel, until smooth - 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Spoon pie filling evenly over top. Bake for 25 minutes.
- Meanwhile, make streusel: Cut 2 Tablespoons firm margarine or butter into 1/2 cup Bisquick baking mix, 1/2 cup packed brown sugar and 1/2 teaspoons ground cinnamon until crumbly.
- Top pie with streusel.
- Bake about 10 minutes longer until streusel is brown; cool.
Enjoy This Impossible Cherry Pie!
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Recipe based on one by Chris from Kansas
Photo by LUv 2 BaKE