[SHORT PIE]
1 cup Bisquick ¼ cup soft butter (½ stick) 3 tbsp. boiling water
Heat oven to 450° (hot). Put Bisquick and butter in 9″ pie pan. Add boiling water and stir vigorously with fork until dough forms a ball and cleans the pan. Dough will be puffy and soft. With fingers and heel of hand, pat evenly into pie pan, bringing up dough to edge of pan. This may seem skimpy but will not be when baked. Flute edges, if desired. Bake 8 to 10 min.
PEACH PINWHEELS
2 tbsp. Bisquick 1 cup sugar ½ tsp. cinnamon 1 cup water 1 tbsp. lemon juice 4 cups sliced fresh peaches
Heat oven to 425° (hot). Mix all together. Pour into 11½x7½x1½″ oblong baking dish. Top with Pinwheels. (See recipe below.) Bake 25 min. Serve warm with cream. 8 to 10 servings.
PINWHEELS
Make ½ recipe Fruit Shortcake dough ([p. 3]). Pat into 6″ square; spread with 1 tbsp. soft butter. Sprinkle with 2 tbsp. sugar, ¼ tsp. cinnamon, 3 tbsp. chopped nuts. Roll as for jelly roll; moisten edge; and press to seal. Cut into 8 to 10 slices.
FRUIT SHORT PIE COBBLER
2 tbsp. Bisquick 1 cup sugar ½ tsp. cinnamon 1 cup water 1 tbsp. lemon juice 4 cups fresh blueberries, peaches, or cherries