IMPOSSIBLY EASY APRICOT PIE

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Impossibly Easy Apricot Pie image

This is an easy, almost home-made pie. Not Sandra Lee's but it comes from Betty Crocker and me. I included cooling time.

Provided by Manami

Categories     Dessert

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

  • Heat oven to 350ºF.
  • Grease 9" pie plate.
  • Stir together all ingredients except preserves, whipped topping and nuts until blended.
  • Pour into pie plate.
  • Bake 35-40 minutes or until knife inserted comes out clean.
  • Cool completely, about 1 hour.
  • Heat preserves and nuts over low heat until melted; spread over pie.
  • Cool and garnish with whipped topping.
  • Cover and refrigerate any remaining pie.

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