Bumbleberry Pie
We are at the end of the summer and it’s time to harvest our garden. Canning, Pickling, freezing fruits & Vegetables for the upcoming cold season. We also make Sauces, Jams, Jellies, and pies 🥧. Did I say pies?
Bakers around the world are baking their favorite fruit 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 just one fruit so here’s a delicious solution… mix a few different fruits together like the one… Bumbleberry Pie!
David and I really enjoy this dessert! 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 be doing it justice as to how wonderfully flavorful this pie really is.
This Bumbleberry Pie has apples, blueberries, blackberries, and raspberries in it. The mix is just awesome 😍! Originating in the Maritimes here in Canada 🍁, this incredible dessert is definitely a must try! Rhubarb is often substituted for the apples or also added along with the other ingredients. David is not a big fan of rhubarb so this is why I didn’t add any.
Last month, I posted my 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 pies because they disappear so quickly, you might not even get a slice 😳! I enjoy my Bumbleberry Pie with a big scoop of my No Churn Vanilla Bean Ice Cream… yum!
Bon Appétit! 🍽
Here are more delicious pie recipes for you to enjoy…🥧😉
– Coconut Cream Pie
– Key Lime Pie
– Tarte au Sucre – Sugar Pie
– Apple Cheese Pie
– Lemon Meringue Pie
– Silk & Satin Chocolate Pie
– Pumpkin Pie
– Chocolate Bourbon Pecan Pie
and for more great dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert
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Bumbleberry Pie
Hover to scale
Ingredients
- 2 (9-inch) pie crusts see Recipe
- 2 tsp. EACH of flour & sugar, for the bottom of the crust
- 3/4 cup granulated sugar, plus more for sprinkling
- 4 tsp. unbleached all-purpose flour
- 4 tsp. cornstarch
- 2 cups apples, peeled, cored and chopped
- 1 cup blueberries tips & tricks
- 1 cup raspberries
- 1 cup blackberries
- 1 tbsp. cold butter, cut into small cubes tips & tricks
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tbsp. milk or heavy cream, or as needed to brush the top crust
Directions
- Preheat the oven to 400ºF.
- Grease a 9-inch pie plate; set aside.
- On a lightly floured work surface, divide pastry dough evenly in 2. Roll one out and place in the prepared pie plate.
- Mix 2 tsp. flour with 2 tsp. sugar in a small bowl before sprinkling on the bottom of the crust; set aside.
- In large bowl, combine blueberries, apples, blackberries and raspberries.
- In another bowl, combine sugar, flour and cornstarch; toss with the fruits to coat evenly.
- Transfer the mixture to the pie shell; dot with butter and sprinkle on lemon juice.
- Roll out remaining pastry. Moisten the rim of pastry shell and fit pastry over filling, pressing gently; trim the edge and crimp.
- Brush the milk over the top crust and sprinkle with some granulated sugar.
- Transfer to the preheated oven and bake for 50-60 minutes or until the pastry is golden and the filling is bubbly.
- Remove from the heat and let the pie cool on a wire rack before serving.
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