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Steps
1
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray (without flour).
2
In medium bowl, stir peaches, cinnamon and nutmeg. Spoon mixture into pie plate; sprinkle with raspberries. In small bowl, stir 1/2 cup Bisquick mix, the whipping cream, 2/3 cup sugar, the eggs and almond extract until smooth. Pour mixture over fruit. Bake 10 minutes.
3
Meanwhile, in another small bowl, stir 2 tablespoons Bisquick mix and 1/4 cup sugar. Cut in 2 tablespoons butter, with pastry blender or fork, until crumbly. Stir in almonds. Sprinkle topping over pie.
4
Bake 30 to 35 minutes longer or until knife inserted in center comes out clean and topping is golden brown. Cool on cooling rack at least 1 hour before serving. Store covered in refrigerator.
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Try apples instead of peaches or blueberries instead of raspberries.
For a special touch, serve with sweetened whipped cream and sprinkle with cinnamon.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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