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Steps
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.
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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.
Serve this streusel-topped pie warm topped with slices of Cheddar cheese cut into pear or heart shapes.
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