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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Maria Regakis, Somerville, Massachusetts Ingredients:
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 king arthur unbleached all-purpose flour |
1 large pear, peeled and thinly sliced |
topping: |
3/4 cup king arthur unbleached 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 |
Directions:
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 350° 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. Yield: 6-8 servings.
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