Bumbleberry Pie I Recipes

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FLAKY BUMBLEBERRY PIE



Flaky Bumbleberry Pie image

When you want to make an impression, make this pie! The recipe produces one of the flakiest crusts ever, and the combination of rhubarb and different berries in the filling is delicious. -Suzanne Alberts, Onalaska, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 14

1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold butter
1/4 cup cold water
FILLING:
1 medium tart apple, peeled and diced
1 cup diced fresh or frozen rhubarb, thawed
1 cup fresh or frozen raspberries, thawed and drained
1 cup fresh or frozen blueberries, thawed and drained
1 cup sliced fresh or frozen strawberries, thawed and drained
1 cup sugar
1/2 cup all-purpose flour
1 tablespoon lemon juice

Steps:

  • In a small bowl, combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 400°. On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond edge of plate., In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling. Cover edge loosely with foil., Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 449 calories, Fat 23g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 528mg sodium, Carbohydrate 58g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.

BUMBLEBERRY PIE I



Bumbleberry Pie I image

This pie is a mixture of four flavors: apples, raspberries, blackberries, and rhubarb.

Provided by Doreen Wetheral

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 7

2 (9 inch) unbaked pie crusts
1 ⅓ cups white sugar
⅓ cup all-purpose flour
2 cups thinly sliced apples
1 cup raspberries
1 cup fresh blackberries
1 cup fresh rhubarb, cut into 1 inch pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top.
  • Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 67.2 g, Fat 14.5 g, Fiber 3.5 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 280.6 mg, Sugar 38.3 g

BUMBLEBERRY PIE II



Bumbleberry Pie II image

I have made these pies for many years and always get great results and reviews! These pies are not too sweet, and the fresh fruit taste really shines!

Provided by TEDDYMOM1

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h45m

Yield 16

Number Of Ingredients 17

5 ½ cups all-purpose flour
¼ teaspoon salt
2 cups shortening
¾ cup cold water
1 egg
1 tablespoon vinegar
4 cups apples - peeled, cored and chopped
2 cups chopped fresh rhubarb
2 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries
2 tablespoons lemon juice
2 cups white sugar
⅔ cup all-purpose flour
2 tablespoons tapioca
1 egg yolk, beaten
2 tablespoons water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.
  • In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.
  • Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 73.7 g, Cholesterol 24.4 mg, Fat 27 g, Fiber 4.2 g, Protein 6.2 g, SaturatedFat 6.7 g, Sodium 43.9 mg, Sugar 32.1 g

BUMBLEBERRY PIE



Bumbleberry Pie image

This pie has long been a hit here. It is so popular it would be impossible to take it off the menu.-Buffalo Mountain Lodge, Bannff, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings (2 pies).

Number Of Ingredients 16

5-1/2 cups all-purpose flour
1/4 teaspoon salt
2 cups shortening
1 egg
1 tablespoon white vinegar
3/4 cup cold water
FILLING:
2 cups each fresh or frozen blueberries, raspberries and sliced strawberries
2 cups fresh or frozen chopped rhubarb
4 cups chopped peeled baking apples
2 cups sugar
2/3 cup all-purpose flour
2 tablespoons lemon juice
EGG WASH:
1 egg yolk
1 to 2 tablespoons water

Steps:

  • In a large bowl, combine flour and salt; cut in shortening until crumbly. Whisk egg, vinegar and water; sprinkle over dry ingredients and toss. If needed, add more water, 1 tablespoon at a time, until dough can be formed into a ball. Divide into four balls. Cover and chill for 30 minutes. , On a lightly floured surface, roll out two balls to fit two 9-in. pie pans. Combine filling ingredients (partially thaw fruit if necessary); spoon into crust. Roll remaining pastry to fit pies; place over filling. Seal and flute edges. , Beat yolk and water; brush over pies. Cut slits in top crust. Bake at 350° for 50-60 minutes or until golden brown.

Nutrition Facts : Calories 544 calories, Fat 25g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 43mg sodium, Carbohydrate 73g carbohydrate (32g sugars, Fiber 4g fiber), Protein 6g protein.

BUMBLEBERRY PIE



Bumbleberry Pie image

Make and share this Bumbleberry Pie recipe from Food.com.

Provided by Lvs2Cook

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

1 pastry for double-crust pie
1 cup blackberry
1 cup blueberries
1 cup raspberries
1 cup chopped rhubarb
1 cup sliced strawberry
1 cup sugar (or less depending on sweetness of your berries)
1/3 cup flour
1 tablespoon fresh lemon juice

Steps:

  • Heat oven to 400º.
  • Line a 9" pie plate with one of the pie crusts.
  • In a large bowl, combine all the filling ingredients. Stir gently to mix.
  • Spoon filling into crust.
  • Top with second crust and crimp to your style.
  • Cut slits decoratively on top and place pie on baking sheet in case of any spills.
  • Bake 1 hour until golden brown around edges.

Nutrition Facts : Calories 388.3, Fat 15.9, SaturatedFat 3.9, Sodium 245.3, Carbohydrate 58.8, Fiber 3.9, Sugar 29.5, Protein 4.2

BUMBLEBERRY PIE



Bumbleberry Pie image

This recipe was in a magazine I received from a friend who lives in Iowa. Thanks Doreen. It's a beautiful magazine. I made one 9" pie and had enough left over to make quite a few tarts. They were being eaten before they were barely out of the oven. I didn't think to count them before they were eaten. I used my own recipe for the crust and had store bought tart shells. It has a wonderful flavour. All my berries and the rhubarb were from frozen and thawed before mixing. Apples of course were fresh. The recipe calls for 1 1/2 cups sugar. I only used 1 cup and we even found that a little too sweet for our taste. This is a very simple recipe if you use store bought pie crust.

Provided by Dorel

Categories     Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups apples, chopped peeled
1 cup rhubarb, chopped
1 cup strawberry, sliced
1 cup blueberries
1 cup raspberries
1 -1 1/2 cup sugar
1/2 cup all-purpose flour
1 tablespoon tapioca
2 1/2 cups flour
1 teaspoon salt
1 cup shortening
1 egg, lightly beaten
milk

Steps:

  • In a bowl combine the fruit, sugar, flour and tapioca, then set aside.
  • CRUST:.
  • In another bowl combine the flour and salt, cut in shortening until crumbly.
  • Place egg in measuring cup and add enough milk to measure 2/3 cup.
  • Add to crumbs and stir just until combined, (don't work too much, you may have to add a bit more flour).
  • Divide into 3 portions and freeze one for another day.
  • Roll out remaining 2 portions and place 1 in bottom of pie plate.
  • Add fruit mixture and cover with top crust.
  • Seal and crimp if you want a fancy looking pie, then cut slits in top crust.
  • Brush with cream and sprinkle with sugar.
  • Bake at 350° for about 1 hour till filling is bubbling and crust is brown.
  • Cool on wire rack. Delicious served with ice cream.

Nutrition Facts : Calories 734.1, Fat 36, SaturatedFat 8.9, Cholesterol 35.2, Sodium 402.4, Carbohydrate 97, Fiber 5.5, Sugar 42.6, Protein 8.4

BUMBLEBERRY PIE



Bumbleberry Pie image

This version of bumbleberry pie is the specialty at A La Mode in Vancouver's Granville Island Market.

Provided by Irmgard

Categories     Pie

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
3/4 cup shortening
1/2 teaspoon salt
1/3 cup cold water
1 cup rhubarb, chopped
2 cups apples, peeled and chopped
1 cup blackberry
1 cup raspberries
3/4 cup granulated sugar
4 teaspoons all-purpose flour
4 teaspoons cornstarch
4 teaspoons butter
1 tablespoon lemon juice

Steps:

  • Combine the flour, salt and shortening in the bowl of a food processor and pulse until the ingredients become crumbly.
  • With the motor running, add the cold water until the mixture starts holding together.
  • Turn out and form into a ball. At this point, you can chill it in the fridge until ready to use.
  • To make the pie, roll out half the pastry on a lightly floured surface and fit into a 9" pie plate.
  • Set aside.
  • Place the rhubarb in a microwavable bowl, cover and microwave on high 50 to 60 seconds or until slightly softened.
  • In a large bowl, combine the rhubarb, apples, blackberries and raspberries.
  • Combine the sugar, flour and corn starch.
  • Toss with the fruit to coat evenly.
  • Transfer to the pie shell, dot with butter and sprinkle with lemon juice.
  • Roll out the remaining pastry.
  • Moisten the rim and fit over the filling, pressing gently along the rim.
  • Trim the edge and crimp.
  • Slash the top to allow the steam to escape.
  • Bake in a preheated 425 degree F oven 15 minutes.
  • Reduce the heat to 350 degrees F and bake 35 minutes or until the pastry is golden and the filling is bubbly.
  • Cool on a rack.

Nutrition Facts : Calories 557.5, Fat 28.9, SaturatedFat 8.1, Cholesterol 6.7, Sodium 214.8, Carbohydrate 71.3, Fiber 5.2, Sugar 31.8, Protein 5.4

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