Crumbleberry Pie

Name: Crumbleberry Pie
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; 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

12 ingredients

4 steps

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
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

Directions

1

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.
2

Spread into pastry shell. Arrange pear slices over filling. Bake at 350° for 25-30 minutes or until light golden brown.
3

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.
4

Bake 25-30 minutes longer or until golden brown. Serve warm. Refrigerate leftovers.