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.
And don’t forget to serve it à la mode with a scoop of vanilla ice cream or a dollop of Perfect Homemade Whipping Cream!
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
Click the button above to save this delicious recipe to your board!
Let’s Connect!
I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can ask questions and see what’s new with Sugar & Soul! If you’d like to check it out, you can request to join HERE.
Be sure to follow me on Instagram and tag #sugarandsoulco so I can see all the wonderful recipes YOU make from this site! You can also Subscribe to my Newsletter so you never miss a delicious recipe again!
Impossible French Apple Pie
Video
Ingredients
Filling
- 3 cups honey crisp apples, peeled, cored, and sliced (about 3 apples)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon apple pie spice*
- 1/2 cup Bisquick mix
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, softened
- 1/4 teaspoon kosher salt
Topping
- 1/2 cup Bisquick mix
- 1/4 cup light brown sugar, packed
- 6 tablespoons chopped pecans, divided
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter
Instructions
- 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.
Notes
- If you do not have apple pie spice, substitute with 1/4 teaspoon each of nutmeg and allspice.
Nutrition
Adapted from Betty Crocker.
Rebecca Hubbell says
Hi Josh, unfortunately, I don’t have any experience with vegan baking substitutes so I can’t recommend anything for the eggs that I know will work.
Josj says
This is the kind of pie my mom made my entire childhood and I’ve been trying to replicate it for a decade. But I’m vegan. Do you have any tips for replacing the eggs? Anything I’ve tried comes out runny
Kat says
Followed the recipe exactly, and it turned out great! I really did form a kind of crust on the bottom. Had a delightful texture, and great flavor.
Debi says
I’ve been making impossible quiche and my husband and I love it! Actually prefer it. The texture and mouth feel is Devine. Can hardly wait to try this.
I have a comment about using flour. My impossible quiche calls for self rising flour. It’s expensive and I doubted I would use it up, so I used the alternative method. Here it is :-
1 cup flour + 2 tsp baking powder. My quiche calls for 1/2 cup flour + 1 tsp baking powder. I prefer this to Bisquick. Less dense and more fluffy!
Rebecca Hubbell says
Hi Gloria, I have never made it with less sugar than the recipe calls for so I can’t say for sure how reducing it will impact the dish other than a less sweet flavor and possible issues with the structure of the dish.
Gloria Mclaughlin says
Can I cut back on the sugar for this pie?
Rebecca Hubbell says
Unfortunately, straight flour won’t work, but you can try making this homemade bisquick and use that. https://www.sugarandsoul.co/homemade-bisquick-recipe/
Leigh says
Can you sub flour for the bisquick? Its the one thing im out of and im ready to bake! Yummmm!
Rebecca Hubbell says
I’m so glad it’s still as good as you remember!
Julia says
Hi Rebecca, This is a wonderful recipe! I’ve been making it for years. (I’m 74 yrs old)
My family and I absolutely love it, but in 2004 I was diagnosed as being gluten intolerant (Celiac), so I couldn’t wait for Bisquick to come out with a gluten free version of their mix so I could make this recipe gluten free and enjoy it again. I was so happy when they did!
The result of it being gluten free are absolutely the same!
Marsha says
That crumb topping is to die for – looks absolutely delicious!
Rebecca Hubbell says
Yes, I love how easy they are!
Sandra Shaffer says
We prefer crustless pies! First, it’s one less step you need to take and you get to really taste the delicious apples! We topped ours with whipped cream.