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  Apple blueberry crumble pie
 
Yield: 1 Servings
P
 
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

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