Perhaps you don’t drift the way that I do, but I constantly forget the deep hole of depravity from which the Lord’s mighty love rescued me. Drifting does not take any effort at all; just stop cultivating the knowledge of Christ, and the evil current of secularism does the rest. All passion for the lost seems increasingly a fading memory. Jesus weeping over Jerusalem, Paul willing to be cursed for the sake of his countrymen, those things become very remote to the point of being unreal.

John Miller

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy	Toronto	Fruits, Pies	1	Servings

INGREDIENTS

		Pastry
2/3	c	Flour
1/3	c	Butter; cubed
1/3	c	Cream cheese; in pieces
1	tb	Sugar; granulated
		Filling:
4		Apples; large, peeled, core
1 1/2	c	Blueberries; fresh
1/2	c	Sugar; granulated
1/3	c	Flour
1	ts	Cinnamon
1	tb	Breadcrumbs; dry
		Crumble:
1	c	Flour
1/2	c	Sugar; brown, packed
1/2	c	Butter; cubed
1/2	ts	Cinnamon

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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