Apple blueberry crumble pie recipe

Published: May 21, 2020

apples and blueberries on a table By Dushkapampushka/Shutterstock

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.

 

Pastry

⅔ cup all-purpose flour

⅓ cup unsalted butter, cubed

⅓ cup cream cheese, cubed

1 tbsp granulated sugar

 

Filling

1 tbsp dry bread crumbs

4 large apples, peeled, cored, and sliced

1½ cups fresh blueberries

½ cup granulated sugar

⅓ cup all-purpose flour

1 tsp cinnamon

 

Crumble Topping

1 cup all-purpose flour

½ cup packed brown sugar

½ cup unsalted butter, cubed

½ tsp cinnamon

 

To make the pastry:

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.

To make the filling:

Sprinkle bread crumbs over bottom of pie shell. Toss remaining ingredients together to coat fruit evenly. Turn into pastry, mounding in centre.

To make the topping:

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. Makes about 8 servings.

Here are 8 facts you may not know about blueberries.

This recipe was originally published in the April/May 2001 issue of Cottage Life.

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