Ingrients & Directions


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

Yields
1 Servings

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