Pear-Raisin Pie

Pear-Raisin Pie
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 235.6
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 393.4 mg
  • Total Carbs: 40.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.4 g

View full nutritional breakdown of Pear-Raisin Pie calories by ingredient
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With a Press-In-The-Pan crust and easy-mix crumb topping, making a pie is a snap. With a Press-In-The-Pan crust and easy-mix crumb topping, making a pie is a snap.
Number of Servings: 8


    Struesel Topping
    • 2/3 cup quick-cooking oats
    • 1/2 cup Heart Smart Bisquick Mix
    • 1/6 cup packed Splenda Brown Sugar Blend
    • 1/4 cup firm light margarine
    • 1 cup Heart Smart Bisquick Mix
    • 1/4 cup light margarine, softened
    • 2 tablespoons boiling water
    • 1/2 cup pineapple juice
    • 1/2 cup packed raisins
    • 1 tbsp cornstarch
    • 1/8 tsp ground nutmeg
    • 1/8 tsp ground ginger
    • 4 cups sliced peeled pears (about 3 medium)


This recipe is brought to you by Betty Crocker.

  1. Heat 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.
  2. In 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.
  3. In 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.
  4. Bake 25 to 30 minutes or until crust and topping are light golden brown.

High Altitude (3500-6500 ft): No change.

Pears rock hard? To speed up the ripening process, place them in a paper bag with an apple. Pierce the bag in several places with the tip of a knife, and leave at room temperature.

Number of Servings: 8

Recipe submitted by SparkPeople user TTFN-JENN.

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