With a press-in-the-pan crust and easy-mix crumb topping, making a pie is a snap.
Pear-Raisin Pie
- Prep Time 35 min
- Total 1 hr 5 min
- Servings 8
- Ingredients 13
Ingredients
Streusel Topping
- 2/3 cup quick-cooking oats
- 1/2 cup Original Bisquick™ mix
- 1/3 cup packed brown sugar
- 1/4 cup firm butter or margarine
Crust
- 1 cup Original Bisquick™ mix
- 1/4 cup butter or margarine, softened
- 2 tablespoons boiling water
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)
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3In 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.
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Step4Bake 25 to 30 minutes or until crust and topping are light golden brown.
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 1/2Tips from the Betty Crocker Kitchens
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