This Impossible French Apple Pie is perfect for people who struggle with pie crust! Spiced apples and a crumbly pecan and butter topping make for a delicious dessert recipe!
In this genius recipe, the crust is built right into the filling and forms as it bakes. That’s because there’s a secret ingredient, and that’s Bisquick mix – you can even use my Homemade Bisquick Mix in this recipe!
It’s no secret that making pastry crusts can be a pain, but that shouldn’t stop you from baking homemade apple pies this fall! Try whipping up this Impossible French Apple Pie, which makes the impossible possible: you can create the perfect pie crust in a cinch!
This Impossible Apple Pie may not be the pie with the perfect flaky butter crust you had in your head, but I promise you it’s still absolutely delicious!
Plus it takes way less time and is a whole lot easier in my opinion! Thanks to this Easy Apple Pie recipe, you can make this family favorite throughout the year.
How To Make French Apple Pie:
To make this Apple Pie recipe, the Bisquick mix is blended with eggs, milk, sugar, vanilla, butter, and salt, then poured over spiced apple slices.
Because you’ll use softened butter and not melted, the mixture will be a little lumpy, this is totally normal and it will bake up just fine!
Then, a topping made with more Bisquick, light brown sugar, chopped pecans, cinnamon, and butter creates the irresistible crumble that’s sprinkled on top!
As the pie bakes, the Bisquick in the filling makes the bottom of the pie golden brown, resulting in the easiest Apple Pie ever!
What’s the Difference Between French Apple Pie and Dutch Apple Pie?
You may be wondering why this recipe is called a “French Apple Pie” as opposed to a “Dutch Apple Pie.” It all has to do with the taste and texture, especially when it comes to the crumble topping.
The biggest difference between Dutch and French Apple Pies is that tasty topping! The top layer on Dutch Apple Pie is like a streusel with a bit of crunch (sort of like my Apple Crisp topping) while the topping on French Apple Pie is usually crumblier.
In general, French Apple Pies tend to have less sugar than Dutch Apple Pies, with the latter having a more pronounced brown sugar flavor.
What Is Impossible Pie?
Essentially, an impossible pie is a pie that’s made without a traditional pie crust and as it bakes, the filling creates a crust of it’s own.
Generally, this yeilds a soft but firm, pie crust or bottom that is easily sliced and holds together. You might enjoy my Impossible Pumpkin Pie too!
More Apple Recipes:
- Old Fashioned Apple Cake – So tender and delicious!
- Apple Iced Tea – Refreshing and easy!
- Apple Crumble Cocktail – So good, love the cinnamon sugar rim!
- Mini Apple Pies – For when you just want a little something sweet!
French Apple Pie
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Impossible French Apple Pie
- Preheat the oven to 325 degrees F and grease a 9 or 10-inch pie dish with non-stick spray and set aside.
- Begin by peeling, coring, and slicing the apples and placing them in a medium bowl. Add the cinnamon and apple pie spice and mix until apples are evenly coated with spices.
- Add the apple mixture to the prepared pie dish and spread them out evenly.
- In the medium bowl, the apples were in, whisk together a 1/2 cup of Bisquick mix, eggs, milk, sugar, vanilla, butter, and salt. The mixture will appear slightly lumpy because the butter is softened and not melted and therefore will leave lumps, this is okay! Pour the wet mixture over the apples.
- In a separate medium bowl, combine the topping ingredients, reserving 2 tablespoons of chopped pecans. Use your hands or a pastry cutter to mix until a crumble forms. Sprinkle the topping over the top of the pie, then sprinkle the remaining pecans over the top of the crumble.
- Bake for 40 to 45 minutes or until a cake tester or toothpick inserted into the center of the pie comes out clean. Remove from oven and allow to cool for 10 minutes before slicing. Serve with whipped cream and ice cream. Store in the fridge and enjoy within 2 days.
- If you do not have apple pie spice, substitute with 1/4 teaspoon each of nutmeg and allspice.
Adapted from Betty Crocker.