Crumbleberry Pear Pie

(4)
  1 reviews
  • 20 min prep time
  • 2 hr 25 min total time
  • 12 ingredients
  • 12 servings

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

Directions

  1. 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. 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. 3 Bake 20 to 30 minutes or until filling and pears are light golden brown.
  4. 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. 5 Sprinkle raspberries over pear; sprinkle with topping. Bake 18 to 28 minutes or until topping is golden brown. Serve warm. Store in refrigerator.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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