Crumbleberry Pear Pie


  • Crust
  • 1  refrigerated pie crust, softened as directed on box
  • Filling
  • 1/2  cup butter or margarine
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  cup finely ground almonds
  • 1/4  cup all-purpose flour
  • 1  large firm pear or apple, peeled, thinly sliced
  • 1  cup fresh or frozen raspberries and/or blueberries, thawed
  • Topping
  • 3/4  cup all-purpose flour
  • 1/3  cup packed brown sugar
  • 1/2  teaspoon almond extract
  • 1/3  cup butter or margarine


  1. 1Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  2. 2In large bowl, beat 1/2 cup butter and the granulated sugar until light and fluffy. Beat in 1 egg at a time until well blended. Stir in almonds and 1/4 cup flour just until evenly moistened. Spread mixture in crust-lined pan. Arrange pear slices on top of filling, overlapping slightly.
  3. 3Bake 20 to 30 minutes or until filling and pears are light golden brown.
  4. 4Meanwhile, in medium bowl, mix 3/4 cup flour, the brown sugar and almond extract. Using pastry blender or fork, cut in 1/3 cup butter until mixture resembles coarse crumbs.
  5. 5Sprinkle raspberries over pear; sprinkle with topping. Bake 18 to 28 minutes or until topping is golden brown. Serve warm. Store in refrigerator.