BUMBLEBERRY PIE I
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
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
LOU LOU'S FAVOURITE BUMBLEBERRY PIE
This is a classic Bumbleberry Pie & happens to be the favorite fruit pie of a friend called Lou Lou - mystery solved! This pie is not difficult to make although there are a lot of ingredients & a fair bit of work - you have to make the pastry........Time to make doesn't include chilling time!
Provided by Um Safia
Categories Pie
Time 1h10m
Yield 2 pies
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together ¾ 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, 1/2 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 for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.
Nutrition Facts : Calories 4399, Fat 215.5, SaturatedFat 53.6, Cholesterol 176, Sodium 354.2, Carbohydrate 583.3, Fiber 32.9, Sugar 256, Protein 48.5
FANNIE LOU'S DERBY PIE
The Kentucky Derby is a two-minute horse race, but its cultural impacts are long-lasting, including a rich culinary tradition of mint juleps, hot browns and Derby pie. Only Kern's Kitchen Inc. can make a true "Derby-Pie" - the creators of the dessert trademarked the term before partnering with the Kentucky Derby Festival - but while the naming practices are sticky, the concept is universal: a chocolate-chip and walnut-laden batter baked in a pie crust. This version is adapted from author ZZ Packer, who shared her great-aunt's recipe. Many versions exist - some spike the batter with bourbon; others swap in varying nuts or crown the pie with whipped cream - but Fannie Lou's is easy to assemble, and makes a lasting impression.
Provided by Matt Lee and Ted Lee
Categories pies and tarts, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees. Transfer the crust to a pie plate and prick the bottom with a fork. Cover lightly with a sheet of foil, pressing it gently into the crust and making sure the edges are covered. Place weights (metal pie weights or dried beans) on the foil to weigh down the bottom and hold up the sides of the crust. Bake for 10 minutes, then remove foil. Continue baking until the crust is firm and has lost its sheen but is not browned, about 5 more minutes. Set aside.
- In a medium bowl, whisk the butter, eggs and vanilla extract. Add the brown sugar and flour and stir until thoroughly blended. Using a rubber spatula, fold in the walnuts and chocolate chips.
- Pour the batter into the crust. Bake until puffed and golden brown, about 30 minutes. Remove from the heat and place on a rack to cool. Serve warm.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 19 grams, Carbohydrate 67 grams, Fat 35 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 14 grams, Sodium 191 milligrams, Sugar 36 grams, TransFat 0 grams
BUMBLEBERRY PIE
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
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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