Impossible Bisquick French Apple Pie

The famous “impossible” apple pie from the Bisquick recipe collection, named for the magic trick that happens in the oven: the Bisquick batter sinks below the apples during baking, forming a soft, almost custardy crust by itself. No rolling pin, no pastry skills, no chilling dough. The “French” part refers to the streusel topping (chopped nuts, brown sugar, butter, more Bisquick) that browns into a crackly, cobbler-like crown.

Tart apples like Granny Smith are the right choice here since the batter and streusel bring plenty of sugar to the party. The long, low bake is what gives the apples time to soften and release juice while the batter sets underneath without burning the streusel on top.

Kitchen Tips

• Use a deep 10-inch pie plate. A standard 9-inch dish overflows during baking.
• The pie is done when a knife inserted in the center comes out clean. The streusel browns before the center sets, so use the knife test rather than appearance.
• Cool the pie at least 30 minutes before slicing. Hot, it’s runny; warm, it slices cleanly with the streusel still soft enough to hold together.
• Serve with vanilla ice cream or whipped cream while still warm.

Variations

• Swap apples for sliced peaches, pears, or even cherries in season.
• Add ¼ cup of raisins or chopped dried cranberries to the apple layer.
• Use pecans, walnuts, or sliced almonds in the streusel.