Crumbleberry Pie Recipe

5 2 5
Crumbleberry Pie Recipe
Crumbleberry Pie Recipe photo by Taste of Home
Publisher Photo

Crumbleberry Pie Recipe

Read Reviews
5 2 5
Publisher Photo
—Maria Regakis, Somerville, Massachusetts
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.

Ingredients

  • 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
  • TOPPING:
  • 3/4 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon almond extract
  • 1/3 cup cold butter, cubed
  • 1 cup fresh or frozen blueberries

Directions

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.
Spread into pastry shell. Arrange pear slices over filling. Bake at 350° for 25-30 minutes or until light golden brown.
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.
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

  • 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
  • TOPPING:
  • 3/4 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon 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

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Reviews forCrumbleberry Pie

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MY REVIEW
Cook_aholic User ID: 797539 72939
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."

MY REVIEW
Betty443 User ID: 4505262 56288
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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