PEAR CHERRY STREUSEL PIE

Pear Cherry Streusel Pie image

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.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 8

Number Of Ingredients 11

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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

Steps:

Heat oven to 400°F. Prepare pie crust as directed on box for one-crust filled pie using Betty Crocker® stoneware pie pan.
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.
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.
Bake about 35 minutes or until crust and topping are golden brown. Cool on wire rack at least 1 hour before serving.

Nutrition Facts : Calories 410, Carbohydrate 58 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 29 g, TransFat 0 g