APPLE BERRY (END OF SEASON) FRENCH CRUMB PIE
- 6-8 apples, for 9-10 inch pie plate
- 1 cup blueberries or other as available
- 1/2 cup sugar
- 1 tablespoon cornstarch or flour
- 1 unbaked pie shell
- topping: 1 cup flour
- 3 tablespoons lite brown sugar plus 2 tablespoons white sugar, blended
- 1/2 teaspoon cinnamon
- 1stick butter 4 oz
Wash and peel apples; quarter and core; slice 1/8 inch slices, crosswise. Place into bowl. Add blueberries. Blend sugar with cornstarch and toss with fruit. Place fruit in unbaked shell.
For topping: In food processor blend sugars, flour, cinnamon and salt, as needed. Add very cold butter cut into pieces and pulse until just before it holds a ball. Remove and crumble over the top of the fruit. Chill 15-30 minutes before baking.
Place into 425° F. oven for first 1o-15 minutes. (if using glass pie plate, check for browning on the bottom. Then reduce oven temperature to 375 and continue baking for 20-25 minutes, or until fruit is tender and bubbling.