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 |
STREUSEL TOPPING
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, .