Bumbleberry Pie

Francine Lizotte


Have you ever tried Bumbleberry Pie? What? No! Then you have been missing out on something very delicious...try it, you'll love it!


☆☆☆☆☆ 0 votes

1 pie
15 Min
55 Min


  • 2
    (9-inch each) pie crusts
  • 2 tsp
    each of flour & sugar, for the bottom of the crust
  • 3/4 c
    granulated sugar
  • 4 tsp
    unbleached all-purpose flour
  • 4 tsp
  • 2 c
    apples, peeled, cored and chopped
  • 1 c
  • 1 c
  • 1 c
  • 1 Tbsp
    butter, cut in small cubes
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1 Tbsp
    milk or heavy cream, or as needed, to brush over the top crust
  • ·
    granulated sugar, to sprinkle on top (optional)

How to Make Bumbleberry Pie


  1. On lightly floured surface, roll out half of the pastry and fit into 9” greased pie plate; sprinkle about 2 tsp. flour and 2 tsp. sugar on the bottom of the crust or brush an egg wash. In large bowl, combine blueberries, apples, blackberries and raspberries. In another bowl, combine sugar, flour and cornstarch; toss with fruit to coat evenly. Transfer to pie shell; dot with butter and sprinkle with lemon juice.
  2. Roll out remaining pastry; moisten rim of pastry shell and fit pastry over filling, pressing gently along rim; trim edge and crimp. Bake in 400ºF oven for 50-60 minutes or until pastry is golden and filling bubbly. Let cool on rack.
  3. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=dgoNyOqPDuQ

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