Yield: 8 Servings
|1 cup||Bisquick original baking mix|
|½ \N||Stick margarine or butter; softened|
|2 tablespoons||Boiling water|
|½ cup||Pineapple juice|
|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, .