Pear Cherry Streusel Pie

Pear Cherry Streusel Pie

Looking for a fruit dessert made using Pillsbury® refrigerated pie crust? Then check out this delicious pear and cherry streusel pie that’s baked to a perfect golden brown hue.

Prep Time

20

Minutes

Total Time

1:55

Hr:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution:
You can use dried cranberries or raisins instead of the cherries in this crumb-topped pie.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 10g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 220mg;
  • Total Carbohydrate 58g
    • (Dietary Fiber 3g,
    • Sugars 29g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.