Pear Cherry Streusel Pie

 

1

Pillsbury® refrigerated pie crust, softened as directed on box

1/2

cup pineapple juice

1/2

cup dried cherries

1

tablespoon cornstarch

1/8

teaspoon ground nutmeg

1/8

teaspoon ground ginger

4

large pears, peeled and sliced (4 cups)

2/3

cup quick-cooking oats

1/2

cup Gold Medal® all-purpose flour

1/2

cup packed brown sugar

1/2

cup butter or margarine, softened

• 1 Heat oven to 400ºF. Prepare pie crust as directed on box for one-crust filled pie using Betty Crocker® stoneware pie pan.
• 2 In 2-quart saucepan, mix pineapple juice, cherries, 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 crust-lined pan.
• 3 In medium bowl, mix remaining ingredients with fork until crumbly; sprinkle over pear mixture. Cover edge of pie crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
• 4 Bake about 35 minutes or until crust and topping are golden brown. Cool on wire rack at least 1 hour before serving.