Real Recipes From Real Home Cooks ®

bumbleberry pie

(1 rating)
Recipe by
Vickie Parks
Renton, WA

This mixed berry pie is a great dessert to make when you need to use up all those summer berries and fresh rhubarb.

(1 rating)
yield 6 to 8 (1 pie)
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For bumbleberry pie

  • 1
    pastry for 9-inch (23cm) double-crust pie
  • 1 c
    chopped rhubarb (250ml)
  • 2 c
    chopped peeled apples (500ml)
  • 1 c
    blackberries (250ml)
  • 1 c
    raspberries (250ml)
  • 3/4 c
    granulated sugar (175ml)
  • 4 tsp
    all-purpose flour (18ml)
  • 4 tsp
    cornstarch (18ml)
  • 4 tsp
    butter (18ml)
  • 1 Tbsp
    lemon juice (15ml)

How To Make bumbleberry pie

  • 1
    On lightly floured surface, roll out half of the pastry and fit into 9-inch (23 cm) pie plate; set aside. In microwaveable measure, microwave rhubarb at High for 50 seconds or until slightly softened. (Or place in steamer and steam for 3 minutes.)
  • 2
    In large bowl, combine rhubarb, apples, blackberries and raspberries. Combine sugar, flour and cornstarch; toss with fruit to coat evenly. Transfer to pie shell; dot with butter and sprinkle with lemon juice.
  • 3
    Roll out remaining pastry; moisten rim of pastry shell and fit pastry over filling, pressing gently along rim. Trim edge and crimp; slash decorative B in centre of top. Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 35 minutes or until pastry is golden and filling bubbly. Let cool on rack.