PEAR-RAISIN PIE

Steps:

• 1. Heat oven to 375°. Make Streusel Topping set aside. Stir Bisquick and margarine in medium bowl until blended. Add boiling water stir vigorously until very soft dough forms. Press dough firmly in ungreased pie plate, 9 x 1 1/4 inches, bringing dough onto rim of pie plate. Flute edge if desired.2. 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.3. Bake 25 to 30 minutes or until crust and topping are light golden brown.Streusel Topping2/3 cup quick-cooking oats1/2 cup Original Bisquick1/3 cup packed brown sugar1/4 cup firm margarine or butterMix oats, Bisquick and brown sugar. Cut in margarine, using fork or pastry blender, until mixture is crumbly.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Serving: Calories 325 (Calories from Fat 135) Fat 15g (Saturated 3g) Cholesterol 0mg Sodium 480mg Carbohydrate 47g (Dietary Fiber 3g) Protein 3g % DAILY VALUE: Vitamin A 16% Vitamin C 4% Calcium 6% Iron 8% DIET EXCHANGES: Not RecommendedFrom "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.