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Crumbleberry Pie

—Maria Regakis, Somerville, Massachusetts
  • 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 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. Refrigerate leftovers.
Editor’s Note: If using frozen blueberries, do not thaw before adding to filling.

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  • Cook_aholic
    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.

  • maf339
    Apr 3, 2011

    No comment left

  • Betty443
    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!

  • Rebecca
    Aug 28, 2006

    No comment left

  • hotwheelsrock
    Aug 17, 2006

    No comment left