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Name: Pear-Raisin Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/8 ts Ground nutmeg; 2 tb Boiling water; 1/2 c Bisquick original baking mix; 1/2 Stick margarine or butter; 1 tb Cornstarch; 1/3 c Brown sugar packed; 1/2 c Pineapple juice; 1 c Bisquick original baking mix; 1/8 ts Ground ginger; 1/2 c Raisins; 4 c pears Sliced peeled; 2/3 c Quick-cooking oats; 1/2 Stick margarine firm

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INGREDIENTS

1/8 ts Ground nutmeg
2 tb Boiling water
STREUSEL TOPPING
1/2 c Bisquick original baking mix
1/2 Stick margarine ; or butter
1 tb Cornstarch
1/3 c Brown sugar ; packed
1/2 c Pineapple juice
1 c Bisquick original baking mix
1/8 ts Ground ginger
1/2 c Raisins
4 c pears ; Sliced peeled
2/3 c Quick-cooking oats
1/2 Stick margarine ; firm

Servings

INSTRUCTIONS

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 . Downloaded from G Internet, G Internet.

NOTES

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Pear-Raisin Pie

1/8 ts Ground nutmeg
2 tb Boiling water
 STREUSEL TOPPING
1/2 c Bisquick original baking mix
1/2 Stick margarine or butter
1 tb Cornstarch
1/3 c Brown sugar packed
1/2 c Pineapple juice
1 c Bisquick original baking mix
1/8 ts Ground ginger
1/2 c Raisins
4 c pears Sliced peeled
2/3 c Quick-cooking oats
1/2 Stick margarine firm

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  G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (181g)
Recipe Makes: 8

Calories: 433
Calories from Fat: 118 (27%)

Amt Per Serving		% DV

	Total Fat 13.1g	17 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 3.5g
Cholesterol 0mg		0 %
Sodium 142.5mg		5 %
Potassium 391.2mg		10 %
Total Carbohydrate 76.1g		22 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 70.5g
Protein 6.4g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 433

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