We are at the end of the summer and it’s time to harvest the garden. Canning, pickling, freezing fruits & vegetables for the upcoming cold season are the chores we have to do. We also make sauces, jams and pies. Did I say pies? Bakers around the world are baking their favorite pies; apple, blueberry, cherry, peach, pear, rhubarb, strawberry and so on. Sometimes though, you don’t have enough fruit to make a full pie with one kind so here’s a delicious solution…mix a few fruits together like the one I’m about to share with you.
I have one that we really enjoy and it is our Bumbleberry Pie. The combination of berries makes this pie so amazing…well you’ll just have to make it to understand. I could try to describe it but I wouldn’t do it justice as to how wonderfully flavorful this pie really is.
Last month I posted my Foolproof Pie Dough http://clubfoody.com/recipe/foolproof-pie-dough/ so now you can make this pie totally from scratch. I should warn you though…you’ll have to make a couple Bumbleberry Pies because they disappear so quickly, you might not even get a slice!
- 2 (9-inch) pie crusts *SEE FOOTNOTE
- 2 tsp. EACH of flour & sugar, for the bottom of the crust
- 3/4 cup sugar
- 4 tsp. all-purpose flour
- 4 tsp. cornstarch
- 2 cups apples, peeled, cored and chopped
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- 1 tbsp. butter, cut in small cubes
- 1 tbsp. lemon juice
- 1 tbsp. milk or heavy cream, or as needed, to brush over the top crust
- Granulated sugar, to sprinkle on top (optional)
FOOTNOTE: To make my Foolproof Pie Dough, click on this link: http://clubfoody.com/recipe/foolproof-pie-dough/
KITCHEN TOOLS: The Silicone Pastry Mat, French Rolling Pin, Emile Henry Pie Dish, Norpro Pastry & Ravioli Wheel, Pastry Brush, Pie Crust Shield and the Pie Server can be purchased in the "SHOP" section of Club Foody