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Crumbleberry Pie

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“I got this recipe from a recent issue of Taste of Home. I haven't tried it yet, but I wanted to save it because it sounds good. I am thinking about substituting apples for the pears since I'm not crazy about pears. I'll have to see how that works. It is recommended to serve this pie warm.”
READY IN:
1hr 5mins
SERVES:
6-9
UNITS:
US

Ingredients Nutrition

Directions

  1. Line a 9-inch pie plate with pastry; set aside.
  2. In a small mixing 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.
  3. Spread into pastry shell. Arrange pear slices over filling. Bake at 350 degrees for 25-30 minutes or until light golden brown.
  4. For topping, in a bowl, combine the flour, brown sugar and extract; cut in butter until crumbly.
  5. Sprinkle blueberries over pears; sprinkle with crumb topping.
  6. Bake 25-30 minutes longer or until golden brown.
  7. Serve warm.
  8. Refrigerate leftovers.

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