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| 1 Tasse | Bisquick original baking mix |
| 1/2 | Stick margarine or butter; softened |
| 2 Esslöffel | water boiling |
| 1/2 Tasse | pineapple juice |
| 1/2 Tasse | raisins |
| 1 Esslöffel | cornstarch |
| 1/8 Teelöffel | nutmeg ground |
| 1/8 Teelöffel | ginger ground |
| 4 Tasse | Sliced peeled pears (about 3 medium) |
| 2/3 Tasse | oats quick-cooking |
| 1/2 Tasse | Bisquick original baking mix |
| 1/3 Tasse | brown sugar packed |
| 1/2 | Stick firm margarine or butter |
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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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