| 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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