Crumbleberry Pie

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: 1 hr 5 mins
• Serves: 6-9

Ingredients

• 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

• Topping

• 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

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.