Bumbleberry Pie is a delicious way to enjoy all your favorite flavors of spring and summer in one easy dessert!
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 and berries throughout the Spring and Summer.
Yes, that’s right — you can make this pie with frozen fruit!
Now, for those of you who don’t know what a Bumbleberry is… just kidding, it’s not actually a berry! It’s a made-up word used to describe a random mix of berries (ones you might “bumble” upon in the wild).
Truthfully, all you really need to know about Bumbleberry pie is that it’s absolutely delicious!
I’ve successfully tested almost every type of berry in this recipe. I also regularly add apples, cherries, rhubarb, peaches, and plums with great results every time.
In many ways, this recipe is a deliciously simple way to clean out the last bits of fruit from the fridge and freezer — great for those times when you don’t have enough to make one type of pie, or maybe when you can’t decide what type of pie to make.
And yes, you can use this Bumbleberry fruit mixture to make all sorts of dessert — pies, tarts, crisps, crepes, etc. It’s pretty tasty no matter how you bake it!
After roughly an hour, your random bits of fruit will be a tasty treat.
As I mentioned above, you can use almost any type of fruit — however, for the purpose of keeping things simple, this post contains my most favorite Bumbleberry fruit combination.
If you’re not a seasoned pie maker, I’d suggest starting with my recipe the first time and then adjusting the recipe from there.
Bumbleberry Pie
Bumbleberry Pie is a delicious way to clean out your produce drawer and enjoy all the yummy flavors of spring and summer!
Ingredients
- pie crust (store-bought or homemade -- enough for two 9" crusts)
- 2 c. tart apples; peeled, cored, and chopped
- 1 c. rhubarb; washed and chopped (not cooked)
- 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 (or cornstarch)
- 2 T. milk
- 2 T. sugar
Instructions
- If using frozen fruit, defrost and drain it in a large colander (this prevents the baked pie from being soggy)
- Preheat oven to 375º F.
- Line a 9" glass pie plate with 1 pie crust and set it aside
- In a large bowl, combine all fruit and lemon juice.
- Mix together sugar, flour, and tapioca; gently toss with fruit mixture.
- Scoop fruit mixture into pie plate
- Top with 2nd crust (see notes for lattice crust).
- Brush top crust with milk and sprinkle with additional sugar (optional).
- Cut a few slits in the top to allow steam to vent (unless you're using a lattice top).
- Bake in preheated oven for 45 minutes, or until filling is bubbly in center and top is golden brown (cover with aluminum foil if the crust starts to get too brown).
- Let pie rest for at least 15 minutes, then serve with ice cream or whipped cream.
Notes
You can use almost any type of fruit for this pie as long as you stick to roughly 6 cups of prepared fruit.
Also, keep in mind that juicier fruits will create a juicier pie -- and thus the leftovers might get soggy. If you're planning to eat it all at one time, this won't matter. 🙂
Also, you can skip the top crust and go for a "crumbly" topping or just top it with fresh berries after the pie cools.
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Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 278Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 94mgCarbohydrates 55gFiber 4gSugar 36gProtein 3g
Nutritional information is approximate and does not account for additional ingredients or added toppings.
See what I mean — pretty simple!
Direction for a lattice crust:
If you want to get a little fancier, here are my instructions for a lattice top crust (which really does look extra yummy)!
Or skip the top crust and garnish with fresh berries.
Either way, you can’t go wrong with Bumbleberry Pie — especially not if you add a scoop of vanilla ice cream or a dollop of whipped cream!
I’m telling you, it’s nearly impossible to mess up (unless your frozen fruit is too juicy) — and did I mention the taste? The mix of tart apples and rhubarb paired with sweet berries is the perfect combination for a fruity dessert.
Over the last 15 years, I’ve brought this pie to many family parties, staff gatherings, and holiday functions… and have never returned home with even one extra piece.
What are you waiting for… add Bumbleberry Pie to your fall baking list today!
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And check out all my other pie recipes here.
Cathy Howell says
Good luck with the pie contest. I love your Bumble Berry pie recipe. I have made it several times for my family and for other people. The compliments are always great! I will be teaching pie making to our young women’s group at church in November. So excited to share my talent.
Make it a great day!!
Andrea says
Thanks Cathy — I’m having trouble tracking down rhubarb right now and I don’t have any in my freezer this year. I might just add another apple instead…
Enjoy teaching those ladies how to make pies — such a great skill to have!
Cathy Howell says
I agree.
Too bad you don’t live closer.
I would just add a little more of everything.
cheryl schell says
I love all fruit pies!
Carrie says
We call this a Fruits of the Forest pie. It’s a family favorite!
Andrea says
oh that’s a fun name — I like it!
Nicole says
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.
Andrea says
yay! So glad you found my recipe (it’s amazing!) Hope you enjoy it as much as we do!
Jennifer says
I am also wondering about whether or not you thaw and drain frozen fruit. ???
Anna says
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!
Maureen says
Just humor me: If using frozen fruits, do you thaw and drain or just use as is?
Ann says
The FIRST OF THE INSTRUCTIONS:
1..Defrost and drain any frozen fruit in a large colander (this prevents the pie from getting soggy)
Sher says
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 🙂
Courtney says
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!
Aa. says
Sorry, I have a lot of mistakes in the message, i didn’t read it before posting it! My bad!
Aa. says
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!
TidyMom says
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! ♥
Sherry says
Oh, wow! That looks absolutely fabulous! YUM!