Pastry
2/3 c Flour
1/3 c Butter; cubed
1/3 c Cream cheese; in pieces
1 tb Sugar; granulated
Filling:
4 Apples; large, peeled, core
1 1/2 c Blueberries; fresh
1/2 c Sugar; granulated
1/3 c Flour
1 ts Cinnamon
1 tb Breadcrumbs; dry
Crumble:
1 c Flour
1/2 c Sugar; brown, packed
1/2 c Butter; cubed
1/2 ts 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/*”
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 400F oven about 45 minutes or till apples are
tender and juices are bubbling, shielding with foil if necessary.
from Toronto Star’s Canada’s Cooking Contest 1992 for 125th birthday
From
Yields
1 Servings