bumbleberry pie
This mixed berry pie is a great dessert to make when you need to use up all those summer berries and fresh rhubarb.
prep time
10 Min
cook time
50 Min
method
Bake
yield
6 to 8 (1 pie)
Ingredients
- 1 - pastry for 9-inch (23cm) double-crust pie
- 1 cup chopped rhubarb (250ml)
- 2 cups chopped peeled apples (500ml)
- 1 cup blackberries (250ml)
- 1 cup raspberries (250ml)
- 3/4 cup granulated sugar (175ml)
- 4 teaspoons all-purpose flour (18ml)
- 4 teaspoons cornstarch (18ml)
- 4 teaspoons butter (18ml)
- 1 tablespoon lemon juice (15ml)
How To Make bumbleberry pie
-
Step 1On 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.)
-
Step 2In 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.
-
Step 3Roll 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pies
Keyword:
#apples
Keyword:
#raspberries
Keyword:
#rhubarb
Keyword:
#blackberries
Keyword:
#mixed berry pie
Keyword:
#mixed berry dessert
Ingredient:
Fruit
Method:
Bake
Culture:
Canadian
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