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Impossible Pie

Difference (from prior minor revision)

Changed: 9c9

< * 1/2 cups milk

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> * 1 1/2 cups milk


impossiblepie.jpg

There are many easy and delicious recipes that can be cooked in a cast iron dutch oven, but one of the easiest to do is the Bisquick® "impossible pie." The "impossible" part comes from the way it's made: you prepare your filling ingredients in the dutch oven, prepare the "pie" mixture in a separate bowl, then pour the mixture into the dutch oven on top of your filling ingredients. As it bakes, the pie mixture will seep through the filling all the way through to the sides and bottom. This produces a firm pie with a mixture of biscuit (Bisquick) and filling all the way through, top to bottom. It's sinfully easy to put together, with just about any filling you want to use.

Your basic impossible pie recipe:

In a separate bowl, prepare the Bisquick pie filling:


8 to 10 inch dutch oven:

Salty pie (for a pie with meat, vegetables, etc.):

Sweet pie (fruit and other sweet fillings with sugar):


12 inch dutch oven:

Salty pie:

Sweet pie:


In your cast iron dutch oven, prepare your filling ingredients. You can use just about any ingredients you want – a meat pie with chicken, hamburg, beef, pork, hot dogs, pasta, vegetables, cheese, and so on; or a sweet pie with fruit, pastry filling, pumpkin, squash, and so on.

Salty pie: Preheat your oven to 400 degrees F. For a meat pie, with or without vegetables or pasta, prepare your cooked ingredients first. Put a thin coating of about 1/8 inch canola or vegetable oil on the bottom of your dutch oven. Place the meat and uncooked vegetables into the dutch oven and saute them, until the meat is cooked through and the vegetables are ready. (Alternately, you can prepare them in a separate pot, boil them, or bake them covered if you prefer. The meat and vegetables should be cooked through before you add your impossible pie filling.) If you're making your pie with pasta, noodles, and/or rice, prepare this separately and add it to the dutch oven along with the cooked meat and vegetables. At this point you can add cheese for the topping or filling. Pour the Bisquick pie mixture into the dutch oven, over the top of your meat and vegetables. Spread out the Bisquick mixture so that the entire top is covered. Place the uncovered iron pot into the oven and bake for 30 minutes.

Sweet pie: Preheat your oven to 325 degrees F. Prepare the pie ingredients (fruit and seasoning, such as cinnamon, nutmeg, brown sugar, etc.) and pour them into the dutch oven. Pour the Bisquick pie mixture into the dutch oven, over the top of your pie filling, and bake 40 to 45 minutes.


Variations

Use any raw or leftover cooked vegetables, chopped into uniform size pieces (cook carrots and potatoes in the microwave first - do not use raw). Slice or chop raw veggies smaller than cooked. Thawed frozen spinach (squeezed dry) and frozen chopped broccoli work well. Use any cooked or canned meat in uniform pieces. Add herbs/spices as desired. Try all veggie or all cheese pies. Add mustard, horseradish, hot sauce, barbeque sauce to base if it seems appropriate, in small amounts.