COTTAGE LIFE RECIPE CONTEST WINNER, 2000, SECOND PRIZE:
Apple Blueberry Crumble Pie // Lori Lampert - Maple Beach, ON
Ingredients
Pastry:
2/3 cup all-purpose flour (150 ml)
1/3 cup unsalted butter, cubed (75 ml)
1/3 cup cream cheese, cubed (75 ml)
1 tbsp granulated sugar (15 ml)
Filling:
1 tbsp dry bread crumbs (15 ml)
4 large apples, peeled, cored, and sliced 1
1/2 cups fresh blueberries (375 ml)
1/2 cup granulated sugar (125 ml)
1/3 cup all-purpose flour (75 ml)
1 tsp cinnamon (5 ml)
Crumble Topping:
1 cup all-purpose flour (250 ml)
1/2 cup packed brown sugar (125 ml)
1/2 cup unsalted butter, cubed (125 ml)
1/2 tsp cinnamon (2 ml)
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 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" (3 mm) thick. Line a 9" (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.
Topping:
Combine all ingredients in a food processor or with fingertips until crumbly. Pat mixture evenly over
filling.
Bake in preheated 400ºF (200ºC) oven on the lower rack 45-50 minutes, or until the fruit is tender. Makes
about 8 servings.
Cottage Tips:
- Shield pastry with foil for the last 15 minutes of cooking if it becomes too brown.
