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Pear-Raisin Pie

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  • Prep 35 min
  • Total 1 hr 5 min
  • Servings 8
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With a press-in-the-pan crust and easy-mix crumb topping, making a pie is a snap.
By Betty Crocker Kitchens
Updated Sep 12, 2006
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Ingredients

Streusel Topping

Crust

Filling

  • 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)

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Serve this streusel-topped pie warm topped with slices of Cheddar cheese cut into pear or heart shapes.

Nutrition

360 Calories, 15g Total Fat, 4g Protein, 51g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
140
Total Fat
15g
24%
Saturated Fat
8g
41%
Trans Fat
1g
Cholesterol
30mg
10%
Sodium
360mg
15%
Potassium
270mg
8%
Total Carbohydrate
51g
17%
Dietary Fiber
4g
17%
Sugars
26g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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