Impossible Apricot Pie
Impossible Apricot Pie recipe
Yield
12 servingsPrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
buttermilk biscuits
mix |
*
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
butter
softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 17 | ounces |
apricots
halves, canned, drained |
|
| 12 | ounces |
evaporated milk
|
|
| ½ | cup |
apricot preserves (jam)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
buttermilk biscuits
mix |
*
|
| 177 | ml |
sugar
|
|
| 59 | ml |
butter
softened |
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 491.3 | ml/g |
apricots
halves, canned, drained |
|
| 346.8 | ml/g |
evaporated milk
|
|
| 118 | ml |
apricot preserves (jam)
|
*
|
Directions
Heat oven to 350℉ (180℃). Grease a pie plate, 10 X 1½ inches.
Mix all ingredients except the preserves in a blender container until smooth, approximately 1 minute.
Pour into the pie plate. Bake until a knife inserted in the center comes out clean, about 40 minutes; cool completely.
Heat the preserves over low heat until melted. Spread over the pie; cool.
