Easy Pear & Raspberry Crumb Pie

 

Oven Temp. ~350º Baking Time ~ 60 minutes Pan size ~ 9 inch glass pie plate Servings ~  6 to 8   GLENDA'S Helpful Kitchen Hints ~~~~~~~~~~~ Apples are a great substitute for the pears. You can make the pie several hours before serving. To warm it up, place on individual microwavable plates on high for about 10 seconds. then add the French vanilla ice cream.

Easy Pear & Raspberry Crumb Pie 1 - nine inch refrigerated pie crust { softened as directed on the box } or make a home made crust Filling; 6 cups thinly sliced fresh or canned pears 1/4 cup sugar 1/4 cup brown sugar 1/2 teaspoon cinnamon dash of nutmeg 2 cups fresh or frozen raspberries { thawed and drained } 1/2 cup cubed or crumbled pure almond paste { from 7 ounce package, you can find the almond paste in the baking section of your store } Topping; 1/2 cup all-purpose flour 1/4 cup sugar 1/8 cup brown sugar 1/2 cup butter or margarine 1 cup sliced almonds Heat oven 350º. Place pie crust in a 9 inch glass pie plate as directed on the box for one pie crest. Do not prick bottom of the crust. In a large bowl, stir together pears, 1/2 cup sugar, 2 tablespoons four and the cinnamon. Spoon into cooked pie crust. Sprinkle with raspberries. Sprinkle almond paste over raspberries. In medium bowl, mix 1/2 cup flour and 1/4 cup sugar. Cut in butter using a pastry blender { or use 2 table knifes through ingredients in the opposite directions }, until particles are the size of small peas. Stir in almonds. Sprinkle evenly over almond paste. Bake 1 hour. Covering edge of the crust with foil after about 30 minutes, until pears are tender in the center and topping in golden brown. Serve warm or cold with ice cream.