Crumbleberry Pear Pie

Looking for a fruit dessert? Then check out this pie with pear and berries filling - a wonderful treat.

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  • prep time 20 min
  • total time 2 hr 25 min
  • ingredients 12
  • servings 12
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In 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 Bake 20 to 30 minutes or until filling and pears are light golden brown.
  • 4 Meanwhile, 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 Sprinkle raspberries over pear; sprinkle with topping. Bake 18 to 28 minutes or until topping is golden brown. Serve warm. Store in refrigerator.
  • 1 Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In 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 Bake 20 to 30 minutes or until filling and pears are light golden brown.
  • 4 Meanwhile, 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 Sprinkle raspberries over pear; sprinkle with topping. Bake 18 to 28 minutes or until topping is golden brown. Serve warm. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Grind the almonds in a food processor or in batches in a blender. Use short on/off bursts to grind them evenly, stirring once or twice. If you grind them too much, the mixture will form a paste.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
200),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
10g,
10%
Trans Fat
1g
1%
),
Cholesterol
70mg
70%;
Sodium
180mg
180%;
Total Carbohydrate
37g
37%
(Dietary Fiber
2g
2%
  Sugars
17g
17%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
2%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.