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Apple Blueberry Crumble Pie


Fruity, buttery and crunchy! Really enjoyed and loved this pie. Blueberries and apples are absolute a good pair. A great summer pie, having it as the final touch of the meal is absolutely delightful!












Trans-fat Free


cup all-purpose flour
cup butter
cup cream cheese
in pieces
1 tablespoon sugar
4 large apples
peeled, cored, any tart apple
1 ½ cups blueberries
½ cup sugar
cup all-purpose flour
1 teaspoon cinnamon
1 tablespoon bread crumbs
1 cup all-purpose flour
½ cup sugar
brown, packed
½ cup butter
½ teaspoon cinnamon


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 43947% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 172mg 7%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 7%
Sugars g
Protein 9g
Vitamin A 15% Vitamin C 5%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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