Bumbleberry Pie

posted by Andrea | 09/27/2013

bumbleberry pie

This post is reposted from Fall of 2010, as it’s honestly one of my all-time favorite pie recipes — perfect for a Fall gathering, holiday party, or just because you love pie!

Bumbleberry pie is one of my favorite pies to make; especially this time of year after I’ve picked and frozen all sorts of delicious fruits throughout the Spring, Summer and Fall.

Now, if you don’t know what a Bumbleberry is…don’t feel too badly. It’s actually a made-up word to describe a random mix of berries {ones you might “bumble” upon}. However, all you really need to know about Bumbleberry pie is that it’s absolutely delicious!

The best part about making Bumbleberry mixtures for pies, tarts, crisps, or any other dessert is that you can use whatever berries or fruit you have on hand — even frozen fruit! {You can’t get much easier than that} In fact, I almost always use frozen rhubarb and berries for this pie as they aren’t all ripe at the same time.

I love making pies, but I really LOVE making lattice-crust pies. It only takes a few extra minutes and it makes such a difference!

For an extra-special presentation, start the second “layer” of lattice on a 45-degree angle.

Then crimp the edges to seal in all the delicousness!

Yuuummm!

Ingredients for 1 pie:

{print recipe}

  • Double pie crust (I use store bought but feel free to make your own from scratch)
  • 2 c. tart apples; peeled, cored and chopped
  • 1 c. rhubarb; washed and chopped
  • 1 c. strawberries; washed, hulled and sliced
  • 1 c. blueberries; washed
  • 1 c. raspberries; washed
  • 1 T. lemon juice
  • 1 c. sugar
  • 1/3 c. all-purpose flour
  • 1 T. tapioca
  • 1 egg yolk, beaten
  • 2 T. water
  • 2 T. sugar

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine all fruit and lemon juice. (You might want to defrost and drain it if you’re using frozen fruit)
  3. Mix together sugar, flour, and tapioca; gently toss with fruit mixture.
  4. Scoop fruit mixture into a 9″ pie plate lined with 1 crust; top with 2nd crust.
  5. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water) and sprinkle with additional sugar (optional).
  6. Cut a few slits in the top to allow steam to vent (unless you’re using a lattice top).
  7. Bake in preheated oven for 50 minutes, or until filling is bubbly in center and top is golden brown.

I’m telling you, it’s nearly impossible to mess up (unless your frozen fruit  it too juicy) — and did I mention the taste? The mix of tart apples and rhubarb paired with sweet berries is the perfect combination (at least in my opinion).

I brought this pie for many, MANY family parties, staff parties, and holiday functions and have never returned home with even a crumb left in the pan!

What is your favorite Fall pie?

Visit my virtual recipe box for more simple, delicious, family friendly, recipes!

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12 comments

  1. Sherry

    09/25/2010

    Oh, wow! That looks absolutely fabulous! YUM!

    [Reply]

  2. TidyMom

    11/21/2010

    OMG that is ONE gorgeous and delicious sounding pie!!! Thanks so much for linking up!!!

    and guess what? you were a winner!!!……..check your email! ♥

    [Reply]

  3. Aa.

    09/27/2013

    I don’t do a lot of pies like this, with lattice, because i make my own dough and it would take extra time. But sometimes, if i want to let the juices of fruit to evaporate a little bit, i freeze have of the dough until it is hard and than i grate it over the fruits. Fo me, it is much easier and it looks kind of loosey and natural, too.

    I love these kind of “whatever i have in the fridge” recipes!

    [Reply]

  4. Aa.

    09/27/2013

    Sorry, I have a lot of mistakes in the message, i didn’t read it before posting it! My bad!

    [Reply]

  5. Courtney

    09/27/2013

    My first thought was what is a bumbleberry? I love all kinds of berries and you had me stumped! This pie sounds amazing! I also love the idea of the lattice at an angle, it makes it so pretty. Thanks for sharing!

    [Reply]

  6. Sher

    09/27/2013

    I am so glad to see you call it Bumbleberry too! I was making a Bumbleberry Crisp at work with my residents (assisted living) and none of them had heard the term and I was starting to wonder if it was something my mom had made up herself!!!
    We made ours with raspberries, blueberries, blackberries and strawberries that day!
    I could eat it hot or cold…so delicious!
    But my all time fav. type of pie is PEACH :)

    [Reply]

  7. Maureen

    09/27/2013

    Just humor me: If using frozen fruits, do you thaw and drain or just use as is?

    [Reply]

  8. Anna

    09/30/2013

    I made this pie for a get-to-gather Sunday and it was WONDERFUL! I know I’ll be making this over and over again. I did make two changes though. Here in MS, we don’t really use rhubarb, so I left that out, and I didn’t have any tapioca, so I substituted cornstarch. Thanks so much for sharing!

    [Reply]

  9. Jennifer

    09/30/2013

    I am also wondering about whether or not you thaw and drain frozen fruit. ???

    [Reply]

  10. Nicole

    01/27/2014

    A couple of years ago I was at a reunion and my husbands aunt went to an Amish grocery to buy the pies. One was bumbleberry and I instantly LOVED IT! I have looked everywhere for the recipe. Until today I have never been able to find one with ALL of the ingredients (ie berries etc..) that they used. I am so happy to have found yours and can’t wait to try it. My hope now is that I can find some rhubarb, frozen maybe, in the dead of winter so I can make it.

    [Reply]

    Andrea Reply:

    yay! So glad you found my recipe (it’s amazing!) Hope you enjoy it as much as we do!

    [Reply]

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