The name says it all: apple and blueberry pies combined with delicious apple crumble topping. If you don’t like dark pie crust, shield the pastry with tinfoil during the last 15 minutes of baking.
Apple blueberry crumble pie
- 1 food processor - can omit and simply mix by hand if desired
- ⅔ cup all-purpose flour
- ⅓ cup unsalted butter cubed
- ⅓ cup cream cheese cubed
- 1 tbsp granulated sugar
- 1 tbsp dry bread crumbs
- 4 large apples peeled, cored, and sliced
- 1½ cups fresh blueberries
- ½ cup granulated sugar
- ⅓ cup all-pupose flour
- 1 tsp cinnamon
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- ½ cup unsalted butter cubed
- ½ tsp cinnamon
- Combine all ingredients in a food processor bowl. Process for about 20 seconds or until dough forms a ball. (Or rub butter and cream cheese into flour-sugar mixture with fingertips until the dough clumps together. Gather into a ball.)
- Flatten ball into a disk. Chill if necessary for easy rolling.
- Roll out on floured surface ⅛” thick. Line a 9” deep-dish pie plate with pastry. Trim and crimp edges. Chill while preparing the filling.
- Sprinkle bread crumbs over bottom of pie shell.
- Toss remaining ingredients together to coat fruit evenly.
- Turn into pastry, mounding in centre.
- Combine all ingredients in a food processor or with fingertips until crumbly.
- Pat mixture evenly over filling.
- Bake in preheated 400°F oven on the lower rack 45-50 minutes or until the fruit is tender.
This recipe was originally published in the April/May 2001 issue of Cottage Life.