Apple Blueberry Crumble Pie
- 2/3 cup Flour
- 1/3 cup Butter; cubed
- 1/3 cup Cream cheese; in pieces
- 1 Tbsp Sugar; granulated
- 4 Apples; large, peeled, core
- 1-1/2 cup Blueberries; fresh
- 1/2 cup Sugar; granulated
- 1/3 cup Flour
- 1 tsp Cinnamon
- 1 Tbsp Breadcrumbs; dry
- 1 cup Flour
- 1/2 cup Sugar; brown, packed
- 1/2 cup Butter; cubed
- 1/2 tsp Cinnamon
For pastry, place flour, butter, cream cheese and sugar in bowl of food processor; process 15-2o seconds or till dough forms soft ball on blade. Gather into a ball; flatten into disk, if necessary, wrap and chill till firm enough to roll.
On lightly floured surface, roll out dough to 1-inch thickness. Line 9 pie plate with dough. Trim edges. Chill while preparing filling.
For filling: toss apples and blueberries ib bowl with sugar and cinnamon till evenly coated. Sprinkle breadcrumbs over bottom of pie shell; fill with fruit mixture, mounded in centre.
For crumble; combine flour, brown sugar, butter and cinnamon in food processor. Pat crumble mixture evenly over filling. Bake in 400° F oven about 45 minutes or till apples are tender and juices are bubbling, shielding with foil if necessary.Servings:
Submitted by: Recipe Group Member
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