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
Preparation
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.
