Almost Impossible Peaches & Cream Pie

“Impossible” pies are a 1970s Bisquick invention with a magic trick built right in. You skip the rolled crust entirely. The biscuit mix in the batter sinks as the pie bakes and forms its own crust on the bottom and sides, while a creamy custard floats above it and the peaches settle into a fragrant, cinnamon-warmed layer between. Top it with a buttery almond streusel for crunch and you have a pie that looks far more involved than it is.

The science is straightforward. Biscuit mix contains both flour and leavening, so when you blend it with eggs, cream, and sugar, the heavier flour particles sink during baking and gel into a thin, biscuit-like crust as they hit the hot pie plate. The lighter custard rises to the top and sets like a flan. Use canned peaches drained well (or fresh, in season) and pat them genuinely dry. Excess juice will turn the bottom layer soggy and prevent the crust from forming.

Pro Tips

• Pat the peaches dry. Even a tablespoon of extra liquid keeps the magic crust from setting up.
• Blend the custard ingredients on high in a blender, not by hand. A short whir incorporates air and ensures the biscuit mix disperses evenly.
• Bake until a knife inserted in the center comes out clean. Underbaked impossible pie is sloppy and won’t slice.
• Cool completely before slicing. Warm impossible pie collapses on the cut.

Variations

• Swap peaches for nectarines, plums, or sliced pears for a seasonal spin.
• Add a tablespoon of bourbon or amaretto to the custard base for grown-up flavor.
• Use toasted pecans in place of almonds in the streusel.