If you shy away from making homemade pies because of the crust (it can be tricky, and there’s all that rolling), you are in for a treat. Meet the “impossible pie.”
Impossible pies are quick, easy and very family-friendly. But what is it that makes them seemingly impossible? The crust starts out as almost liquid; you pour it over the top of the pie and then somehow, in the baking process, the crust finds its way to the bottom and turns into a fabulously delicious pie.
All of the recipes that follow call for “Master Mix,” which is our homemade version of Bisquick. You’ll find the recipe for Master Mix below.
IMPOSSIBLE LASAGNA PIE
1 pound ground beef
1/2 cup small curd cottage cheese (not nonfat)
1/4 cup grated Parmesan cheese
2 cups (8 ounces) mozzarella cheese, shredded
3/4 teaspoon Italian seasoning
1 6-ounce can tomato paste
1/2 cup Bisquick or Master Mix (see recipe below)
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh parsley, chopped
Heat oven to 400 F. Grease a 9-inch pie pan that is at least 1 1/4-inches deep. Cook beef in a skillet over medium-high heat, stirring occasionally until brown; drain. Layer cottage cheese and Parmesan cheese in pie plate. Add 1 cup mozzarella cheese, Italian seasoning and tomato paste to the beef; stir until blended. Spoon evenly over top of the cheeses in pie plate. Stir together Master Mix, water, salt, pepper and eggs in a bowl until blended. Pour into pie plate. Bake 30 to 35 minutes, or until knife inserted in center comes out clean. Sprinkle with remaining 1 cup mozzarella cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with fresh parsley if desired. Serves 6.
Optional: If you have some spaghetti sauce on hand, heat it in the microwave to serve with this pie.
IMPOSSIBLE QUESADILLA PIE
1 4-ounce can green chilies, chopped and well drained
2 cups (8 ounces) cheddar cheese, shredded
1 teaspoon fresh cilantro or parsley, chopped
3/4 cup Bisquick or Master Mix (see recipe below)
1 1/2 cups water
Heat oven to 400 F. Grease a 9-inch pie plate that is at least 1 1/4-inches. Spread chilies, cheese and cilantro into pie plate. In a separate bowl, stir together Master Mix, water and eggs until blended. Pour into pie plate. Bake 25 to 30 minutes, or until knife inserted in center comes out clean. Let stand for 5 minutes before serving. Serve with salsa. Serves 6.
5 pounds all-purpose flour
2 1/2 cups dry milk
3/4 cup double-acting baking powder
2 tablespoons cream of tartar
3 tablespoons salt
1/2 cup sugar
4 2/3 cups solid vegetable shortening
Sift dry ingredients together. Cut in shortening until mix looks like cornmeal. Store at room temperature in a covered container like Tupperware. Makes 30 cups.
For more impossible pie recipes, go to https://www.everydaycheapskate.com/impossiblepies.
Note about pie plates: Pie plates vary in size from one manufacturer to another. If you use a pie plate that is too small, the pie will run over while baking. It’s better to err on the side of a larger pie plate. The size is usually marked on the bottom of the pie plate, but if it’s not marked, measure from inside rim to inside rim.
Would you like more information? Go to EverydayCheapskate.com for links and resources for recommended products and services in this column. Mary invites questions, comments and tips at EverydayCheapskate.com, “Ask Mary.” This column will answer questions of general interest, but letters cannot be answered individually. Mary Hunt is the founder of EverydayCheapskate.com, a lifestyle blog, and the author of the book “Debt-Proof Living.”
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