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Crumbleberry Pie

 Crumbleberry Pie
—Maria Regakis, Somerville, Massachusetts
6-8 ServingsPrep: 15 min. Bake: 50 min.


  • 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


  • 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.

2 of 2

Crumbleberry Pie (continued)

Directions (continued)

  • Refrigerate leftovers. Yield: 6-8 servings.
Editor’s Note: If using frozen blueberries, do not thaw before adding to filling.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.