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
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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.
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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.
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