| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pie | 8 | Servings | ||
INGREDIENTS
| 1 | c | Bisquick original baking mix |
| 1/2 | Stick margarine or butter; softened | |
| 2 | tb | Boiling water |
| 1/2 | c | Pineapple juice |
| 1/2 | c | Raisins |
| 1 | tb | Cornstarch |
| 1/8 | ts | Ground nutmeg |
| 1/8 | ts | Ground ginger |
| 4 | c | Sliced peeled pears (about 3 medium) |
| 2/3 | c | Quick-cooking oats |
| 1/2 | c | Bisquick original baking mix |
| 1/3 | c | Packed brown sugar |
| 1/2 | Stick firm margarine or butter |
INSTRUCTIONS
STREUSEL TOPPING HEAT oven to 375 degrees. Prepare Streusel Topping; reserve. Mix baking mix and margarine in medium bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly into ungreased pie plate, 9x1-1/4 inches, using hands dusted with baking mix, bringing dough onto rim of pie plate. Flute if desired. MIX pineapple juice, raisins, cornstarch, nutmeg and ginger in 2-quart saucepan. 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. BAKE 25 to 30 minutes or until crust and topping are light golden brown. 8 servings. Streusel Topping: Mix oats, baking mix and brown sugar. Cut in margarine with fork or pastry blender until mixture is crumbly. From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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