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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.”
1hr 5mins

Ingredients Nutrition


  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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