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Crumbleberry Pie Recipe

Crumbleberry Pie Recipe

—Maria Regakis, Somerville, Massachusetts
TOTAL TIME: Prep: 15 min. Bake: 50 min. YIELD:6-8 servings

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

  • 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.

Wine Pairings

Sweet White Wine

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