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–+ servings
Baked apple pie with golden crumble topping in a silver aluminum pie baking sheet.

Apple Blueberry Crumble Pie

Lori Lampert of Maple Beach, Ontario
Cottage Life Recipe Contest Winner, 2000 – Second Prize
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Prep Time 25 minutes
Bake Time 50 minutes
Course Dessert
Servings 1 9 inch pie

Equipment

  • 1 food processor - can omit and simply mix by hand if desired

Ingredients
  

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

Instructions
 

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 1/8 in (3 mm) thick. Line a 9 in (23 cm) deep-dish pie plate with pastry. Trim and crimp edges. Chill while preparing the filling.

Filling

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

Crumble topping

  • Combine all ingredients in a food processor or with fingertips until crumbly.
  • Pat mixture evenly over filling.

Bake

  • Bake in preheated 400ºF (200ºC) oven on the lower rack 45-50 minutes, or until the fruit is tender.

Notes

Shield pastry with foil for the last 15 minutes of cooking if it becomes too brown.
Keyword apples, blueberries, dessert, pie, recipe
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