Ingredients Jump to Instructions ↓

  1. 2 teaspoons cornstarch

  2. 1/4 teaspoon plus 1/8 teaspoon ground nutmeg, divided

  3. 2/3 cup orange juice

  4. 1 can (21 ounces) apple pie filling

  5. 1 can (15-1/4 ounces) sliced pears, drained

  6. 1-1/2 cups biscuit/baking mix

  7. 2 tablespoons plus 2 teaspoons sugar, divided

  8. 1/2 cup milk

  9. 2 tablespoons butter, melted

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the cornstarch, 1/4 teaspoon of nutmeg and orange juice until smooth. Gently stir in pie filling and pears. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Keep warm. In a medium bowl, combine the biscuit mix, 2 tablespoons sugar, milk and butter just until blended. Pour hot filling into an ungreased 11-in. x 7-in. baking dish. Drop batter in six mounds onto fruit mixture. Combine the remaining sugar and nutmeg; sprinkle over the top. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and a toothpick inserted in the biscuit topping comes out clean. Serve warm. Yield: 6 servings.


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