Crumbleberry Pie
—Maria Regakis, Somerville, Massachusetts
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
Reviews
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.
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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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