Pear-raisin pie

Yield: 8 Servings

Measure Ingredient
1 cup Bisquick original baking mix
½ \N Stick margarine or butter; softened
2 tablespoons Boiling water
½ cup Pineapple juice
½ cup Raisins
1 tablespoon Cornstarch
⅛ teaspoon Ground nutmeg
⅛ teaspoon Ground ginger
4 cups Sliced peeled pears (about 3 medium)
⅔ cup Quick-cooking oats
½ cup Bisquick original baking mix
⅓ cup Packed brown sugar
½ \N Stick firm margarine or butter


HEAT oven to 375 degrees. Prepare Streusel Topping; reserve. Mix baking mix and margarine in medium bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly into ungreased pie plate, 9x1-¼ inches, using hands dusted with baking mix, bringing dough onto rim of pie plate. Flute if desired.

MIX pineapple juice, raisins, cornstarch, nutmeg and ginger in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in pears. Spoon into pie plate. Sprinkle with topping. BAKE 25 to 30 minutes or until crust and topping are light golden brown. 8 servings.

Streusel Topping: Mix oats, baking mix and brown sugar. Cut in margarine with fork or pastry blender until mixture is crumbly.

From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .

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