CRUMBLEBERRY PIE

Crumbleberry Pie image

-Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 13

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Ingredients

Pastry for single-crust pie (9 inches)
6 tablespoons butter, softened
1/2 cup sugar
2 eggs
1 cup finely ground almonds
1/4 cup all-purpose flour
1 large pear, peeled and thinly sliced
TOPPING:
3/4 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon almond extract
1/3 cup cold butter, cubed
1 cup fresh or frozen blueberries

Steps:

Line a 9-in. pie plate with pastry; set aside. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almonds and flour., Spread into pastry shell. Arrange pear slices over filling. Bake at 350° for 25-30 minutes or until light golden brown., For topping, in a large bowl, combine the flour, brown sugar and extract; cut in butter until crumbly. Sprinkle blueberries over pears; sprinkle with crumb topping. , Bake 25-30 minutes longer or until golden brown. Serve warm. Refrigerate leftovers.

Nutrition Facts :

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