Looking for a fruit dessert made using Pillsbury™ refrigerated pie crust? Then check out this delicious pear and cherry streusel pie that’s baked to a perfect golden brown hue.
Pear Cherry Streusel Pie
- Prep Time 20 min
- Total 1 hr 55 min
- Servings 8
- Ingredients 11
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1/2 cup pineapple juice
- 1/2 cup dried cherries
- 1 tablespoon cornstarch
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 4 large pears, peeled and sliced (4 cups)
- 2/3 cup quick-cooking oats
- 1/2 cup Gold Medal™ all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup butter or margarine, softened

Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 400°F. Prepare pie crust as directed on box for one-crust filled pie using Betty Crocker® stoneware pie pan.
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Step2In 2-quart saucepan, mix pineapple juice, cherries, 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 crust-lined pan.
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Step3In medium bowl, mix remaining ingredients with fork until crumbly; sprinkle over pear mixture. Cover edge of pie crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
-
Step4Bake about 35 minutes or until crust and topping are golden brown. Cool on wire rack at least 1 hour before serving.
Nutrition
410
Calories
18g
Total Fat
3g
Protein
58g
Total Carbohydrate
29g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 160
- Total Fat
- 18g
- 28%
- Saturated Fat
- 10g
- 49%
- Trans Fat
- 0g
- Cholesterol
- 35mg
- 11%
- Sodium
- 220mg
- 9%
- Potassium
- 220mg
- 6%
- Total Carbohydrate
- 58g
- 19%
- Dietary Fiber
- 3g
- 14%
- Sugars
- 29g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 4%
- 4%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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