Apple Blueberry Crumble Pie

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Apple Blueberry Crumble Pie

fruits, pies

1 pastry
2/3 cup flour
1/3 cup butter; cubed
1/3 cup cream cheese; in pieces
1 tablespoon sugar; granulated
1 filling:
4 apples; large, peeled, core
1 1/2 cup blueberries; fresh
1/2 cup sugar; granulated
1/3 cup flour
1 teaspoon cinnamon
1 tablespoon breadcrumbs; dry
1 crumble:
1 cup flour
1/2 cup sugar; brown, packed
1/2 cup butter; cubed
1/2 teaspoon 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