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