1 pastry
2/3 cup flour
1/3 cup butter, cubed
1/3 cup cream cheese, in pieces
1 tbsp 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 tsp cinnamon
1 tbsp breadcrumbs, dry
1 crumble:
1 cup flour
1/2 cup sugar, brown, packed
1/2 cup butter, cubed
1/2 tsp cinnamon
Directions
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
Servings: 1 servings
Apple Blueberry Crumble Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into the far past, in fact as far back into history as the early Egyptians, and potentially, even further back. Interesting though that is, in the main part, these early recipes were just primitive pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history is a series of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. As we move into The time of the roman empire around 25BC a man called Apicius created a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, something we still use today. He also informs us how the Roman cooks used many different spices and herbs, including a few that will be familiar to modern chefs such as bay, rue and parsley. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the holy land, including spices like parsley, basil and rosemary. These new foods and tastes prompted an increase in manuscripts on cooking, most of which still exist in academic collections. Over the following few centuries, the rich families of Wesstern Europe strove to serve the most exotic banquets, and consequentially the best chefs and their collection of recipes increased in prestige. However, it wasn`t until the nineteenth century that cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. The arrival of TV brings us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like those on this site. |
We hope you enjoy this Apple Blueberry Crumble Pie recipe.
