Crumbleberry Pie

• 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

1. 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.
2. Spread into pastry shell. Arrange pear slices over filling. Bake at 350u0b0 for 25-30 minutes or until light golden brown.
3. 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.
4. Bake 25-30 minutes longer or until golden brown. Serve warm. Refrigerate leftovers.

pastry, butter, sugar, eggs, ground almonds, allpurpose, pear, flour, brown sugar, almond extract, cold butter, blueberries

Taken from www.tasteofhome.com/recipes/crumbleberry-pie/ (may not work)