Crumbleberry Pie Recipe
Crumbleberry Pie Recipe photo by Taste of Home
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 6-8 servings


  • Pastry for single-crust pie (9 inches)
  • 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup finely ground almonds
  • 1/4 cup all-purpose flour
  • 1 large pear, peeled and thinly sliced
  • 3/4 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 1/3 cup cold butter, cubed
  • 1 cup fresh or frozen blueberries


  1. Line a 9-in. pie plate with pastry; set aside. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almonds and flour.
  2. Spread into pastry shell. Arrange pear slices over filling. Bake at 350° for 25-30 minutes or until light golden brown.
  3. For topping, in a large bowl, combine the flour, brown sugar and extract; cut in butter until crumbly. Sprinkle blueberries over pears; sprinkle with crumb topping.
  4. Bake 25-30 minutes longer or until golden brown. Serve warm. Refrigerate leftovers. Yield: 6-8 servings.
Editor’s Note: If using frozen blueberries, do not thaw before adding to filling.
Originally published as Crumbleberry Pie in Taste of Home August/September 2006, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jun. 21, 2014

"I got rave reviews too. I have made it twice and I added more pears the last time. Makes it have a little more juice but we like it that way. I only made 2 changes both times, I added more blueberries thanks to another review and I added 1t of cinnamon to the topping. Great recipe."

Reviewed Apr. 3, 2011

"I made this for company today and got rave reviews!! Thanks for the great recipe!"

Reviewed Oct. 5, 2010

"YES! I baked this pie for a town bake-off & won 3rd place. Many folks say I should have taken 1st. It is so good! The only change I made to the pie was to use 2 cups of blueberries. It just seemed like it needed more. So far, I've made this recipe 3 times... and each time has been wonderful!"

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