Pear Cherry Streusel Pie

 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.



Ingredients

  • 1
    Pillsbury™ refrigerated pie crust, 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

Steps

1 Heat oven to 400°F. Prepare pie crust as directed on box for one-crust filled pie using Betty Crocker® stoneware pie pan.

2 In 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.

3 In 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.

4 Bake about 35 minutes or until crust and topping are golden brown. Cool on wire rack at least 1 hour before serving.

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