Sour cream-apple impossible pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Sliced pared apples |
| 1 | cup | Raisins |
| 1 | cup | Sugar |
| 2 | teaspoons | Ground cinnamon |
| 1 | cup | Dairy sour cream |
| 1 | cup | Half-and-half milk |
| ½ | cup | Biscuit baking mix |
| 2 | Eggs | |
| ¼ | cup | Butter or margarine; melted |
| Ground cinnamon | ||
Directions
Heat oven to 350 degrees. Grease a 10-inch deep-dish pie plate. Mix apples, raisins, sugar and 2 teaspoons cinnamon; turn into plate. Beat remaining ingredients except cinnamon until smooth, 15 seconds in a blender on high or 1 minute with a hand beater. Pour over apple mixture; sprinkle with cinnamon. Bake until apples are tender and knife inserted in center comes out clean, 55-60 minutes. Serve warm. Refrigerate leftovers. Makes one 10-inch pie.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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