Apple Blueberry Crumble Pie

Directions

For pastry: Place flour, butter, cream cheese and sugar in bowl of food processor; process 15 to 20 seconds or until dough forms soft ball on blade.

Gather into a ball; flatten into disk, if necessary, wrap and chill until firm enough to roll.

On lightly floured surface, roll out dough to ½ inch thickness.

Line 9 inch pie plate with dough. Trim edges.

Chill while preparing filling.

For filling: Toss apples and blueberries in bowl with sugar, flour and cinnamon until 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 400℉ (200℃) oven about 20 minutes, then reduce temperature to 350℉ (180℃) F, continue baking pie for another 40 minutes or until apples are tender and juices are bubbling, shielding with foil if necessary.

Cool on wire rack.

Serve warm or at room temperature, or chilled.