Recipe by Lainey6605
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.
Top Review by bwbisme
This is probably the best tasting pie I have ever had. I am not to keen on fresh blueberries but the combination of this recipe sounded good. I did end up using fresh blueberries. There is not an overwhelming pear taste either. I've made it numerous times and everyone who has tried it loves and have been asked for the recipes many many times. I would say the prep time is longer than 15 minutes, at least it was for me.
- 1 (9 inch) pastry for single-crust pie
- 6 tablespoons butter, softened
- 1⁄2 cup sugar
- 2 eggs
- 1 cup finely ground almonds
- 1⁄4 cup flour
- 1 large pear, peeled and thinly sliced
- 3⁄4 cup flour
- 1⁄3 cup packed brown sugar
- 1⁄4 teaspoon almond extract
- 1⁄3 cup cold butter
- 1 cup fresh blueberries or 1 cup frozen blueberries
Directions See How It's Made
- Line a 9-inch pie plate with pastry; set aside.
- 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.
- Spread into pastry shell. Arrange pear slices over filling. Bake at 350 degrees for 25-30 minutes or until light golden brown.
- For topping, in a 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.