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| 2/3 | cup quick-cooking oats |
| 1/2 | cup Original Bisquick® mix |
| 1/3 | cup packed brown sugar |
| 1/4 | cup firm butter or margarine |
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| 1 | cup Original Bisquick® mix |
| 1/4 | cup butter or margarine, softened |
| 2 | tablespoons boiling water |
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| 1/2 | cup pineapple juice |
| 1/2 | cup raisins |
| 1 | tablespoon cornstarch |
| 1/8 | teaspoon ground nutmeg |
| 1/8 | teaspoon ground ginger |
| 4 | cups sliced peeled pears (about 3 medium) |
| 1. | Heat oven to 375°F. In small bowl, mix oats, 1/2 cup Bisquick mix and the brown sugar. Cut in 1/4 cup firm butter with fork or pastry blender until mixture is crumbly; set aside. |
| 2. | In medium bowl, mix 1 cup Bisquick mix and 1/4 cup softened butter. Add boiling water; stir vigorously until very soft dough forms. In ungreased 9-inch glass pie plate, press dough firmly, using fingers dusted with Bisquick mix and bringing dough onto rim of pie plate. Flute edge if desired. |
| 3. | In 2-quart saucepan, mix pineapple juice, raisins, cornstarch, nutmeg and ginger. 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. |
| 4. | Bake 25 to 30 minutes or until crust and topping are light golden brown. |
| No change. |
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| Pears rock hard? To speed up the ripening process, place them in a paper bag with an apple. Pierce the bag in several places with the tip of a knife, and leave at room temperature.
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| Serve this streusel-topped pie warm topped with slices of Cheddar cheese cut into pear or heart shapes. |
Nutrition Information:
360 ( 140); 15g ( 8g, 1g); 30mg; 360mg; 51g ( 4g, 26g); 4g 8%; 4%; 6%; 8% 2 ; 1/2 ; 1 ; 0 ; 2 1/2 3 1/2