Impossible Cranberry-Orange Pie

Impossible pies are the Bisquick test-kitchen miracle from the 1970s: dump a few ingredients into a blender, pour into a pie plate, bake, and the biscuit mix sinks down to form its own crust while the rest sets into a custardy top. No rolling pin, no chilling, no blind-baking.

This cranberry-orange version layers tart cranberry relish on the bottom of the pan, then pours the blended custard right over the top. As it bakes, the relish stays in place, the Bisquick settles around the edges into a crust-like ring, and the eggs-and-sugar layer sets into a sweet, soft custard above the fruit.

The minimum 6-hour refrigeration is non-negotiable timing. The pie tastes underset and bland straight from the oven, but rests overnight into something rich and dense with bright cranberry zing.

Pro Tips

• Use a true 10-inch pie plate as the recipe specifies, a smaller plate causes overflow and a larger plate gives you a thin, sad pie.
• Thaw the cranberry-orange relish completely before spreading. Frozen relish chunks make uneven pockets in the bake.
• Blend the custard ingredients on high for the full 30 seconds, this creates the air structure that lets the Bisquick float and sink into a crust ring.
• Test for doneness with a knife in the center, not just visual cues. The top can look set while the inside is still raw.
• Don’t refrigerate longer than 24 hours, the crust ring softens and the top weeps after that.

Variations

• Substitute homemade cranberry sauce or relish (with orange zest stirred in) for the store-bought relish.
• Add a teaspoon of grated orange zest to the custard for an even brighter citrus profile.
• Swap the cranberry-orange relish for fresh blueberries tossed with a tablespoon of cornstarch for a summer version.