Bumble Pie Recipes

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BUMBLEBERRY PIE I



Bumbleberry Pie I image

This pie is a mixture of four flavors: apples, raspberries, blackberries, and rhubarb.

Provided by Doreen Wetheral

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 7

2 (9 inch) unbaked pie crusts
1 ⅓ cups white sugar
⅓ cup all-purpose flour
2 cups thinly sliced apples
1 cup raspberries
1 cup fresh blackberries
1 cup fresh rhubarb, cut into 1 inch pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top.
  • Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 67.2 g, Fat 14.5 g, Fiber 3.5 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 280.6 mg, Sugar 38.3 g

BUMBLEBERRY PIE II



Bumbleberry Pie II image

I have made these pies for many years and always get great results and reviews! These pies are not too sweet, and the fresh fruit taste really shines!

Provided by TEDDYMOM1

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h45m

Yield 16

Number Of Ingredients 17

5 ½ cups all-purpose flour
¼ teaspoon salt
2 cups shortening
¾ cup cold water
1 egg
1 tablespoon vinegar
4 cups apples - peeled, cored and chopped
2 cups chopped fresh rhubarb
2 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries
2 tablespoons lemon juice
2 cups white sugar
⅔ cup all-purpose flour
2 tablespoons tapioca
1 egg yolk, beaten
2 tablespoons water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.
  • In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.
  • Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 73.7 g, Cholesterol 24.4 mg, Fat 27 g, Fiber 4.2 g, Protein 6.2 g, SaturatedFat 6.7 g, Sodium 43.9 mg, Sugar 32.1 g

BUMBLE BERRY PIE



Bumble Berry Pie image

Make and share this Bumble Berry Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 10

1 pastry for a double-crust 9-inch pie, refrigerated (enough for double crust)
1 cup fresh raspberry
1 cup fresh blueberries, picked over for stems
1 cup sliced fresh strawberries
1 cup fresh rhubarb, stalks sliced crosswise 1/2-inch thick
1 cup sugar
2 tablespoons fresh lemon juice
1/3 cup all-purpose flour
2 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon coarse sugar or 1 tablespoon granulated sugar

Steps:

  • Roll out bottom pie pastry; place into a 9 ½ inch deep dish pie pan; scuplt/flute edge into a upstanding ridge.
  • Place pie shell in freezer for about 15 minutes; also place remaining unrolled pastry in the freezer.
  • Preheat oven to 400°.
  • In a big bowl, combine the berries, rhubarb, sugar, and lemon juice; toss gently to mix.
  • Add in flour; toss gently again.
  • Turn the filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
  • Dot the top of the filling with the butter.
  • Using the large holes of a box grater, grate the other half of the pastry directly over the fruit, as if it were a block of cheese.
  • Using a fork, gently move the gratings here and there for an even covering.
  • Sprinkle the coarse sugar over the top.
  • Put the pie on the center oven rack; bake for 30 minutes.
  • Decrease oven temp to 375° and rotate pie 180°; also slide a foil-lined baking sheet onto the rack below to catch any spills.
  • Continue baking 25-30 minutes, until the top is golden brown and the juices bubble thickly around the edge (**tent with foil if pie crust starts to become too brown).
  • Transfer pie to a wire rack; let cool at least 2 hours before serving.
  • *Don't stress about making the top of the pastry nice and even; if it is a little clumpy, that is fine; the pastry tends to settle in the heat of the oven, leaving a cobbler-like finish.

Nutrition Facts : Calories 402.9, Fat 18.1, SaturatedFat 5.6, Cholesterol 7.6, Sodium 235.4, Carbohydrate 57.9, Fiber 3.9, Sugar 30.2, Protein 3.9

BUMBLEBERRY PIE



Bumbleberry Pie image

Make and share this Bumbleberry Pie recipe from Food.com.

Provided by Lvs2Cook

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

1 pastry for double-crust pie
1 cup blackberry
1 cup blueberries
1 cup raspberries
1 cup chopped rhubarb
1 cup sliced strawberry
1 cup sugar (or less depending on sweetness of your berries)
1/3 cup flour
1 tablespoon fresh lemon juice

Steps:

  • Heat oven to 400º.
  • Line a 9" pie plate with one of the pie crusts.
  • In a large bowl, combine all the filling ingredients. Stir gently to mix.
  • Spoon filling into crust.
  • Top with second crust and crimp to your style.
  • Cut slits decoratively on top and place pie on baking sheet in case of any spills.
  • Bake 1 hour until golden brown around edges.

Nutrition Facts : Calories 388.3, Fat 15.9, SaturatedFat 3.9, Sodium 245.3, Carbohydrate 58.8, Fiber 3.9, Sugar 29.5, Protein 4.2

BUMBLE PIE



Bumble Pie image

This is one of my mothers recipes if she had leftover fruit and an apple or some rhubarb all of it went into this pie. It said 1 and three fourths cup sugar but I only put in one and a half cups and it was good for us. Mom always topped it with ice cream. My sister had this recipe and I had to beg for it wasn't nice was it. She...

Provided by Linda Smith

Categories     Pies

Time 1h5m

Number Of Ingredients 10

crust for a two crust pie
I/2 c rhubarb or an apple
1/2 c black berries
1/2 c red raspberries
1/2 c blue berries
1 3/4 c strawberries
1 tsp lemon zest, grated
1 3/4 c sugar
2 Tbsp flour (heaping)
2 Tbsp butter, cold (cut in pieces)

Steps:

  • 1. While making crust soak rhubarb in hot water for10 minutes. Drain
  • 2. Mix sugar and flour together.
  • 3. Mix all berries and rhubarb together
  • 4. Pour flour and sugar over fruits, toss lightly. Pour into pie crust. Add butter cover with top crust,seal and flute edges. Add a little sugar on top.
  • 5. Bake in 350 degree oven till lightly brown and bubbly. About 45 minutes.

BUMBLE BERRY PIE



Bumble Berry Pie image

I love making pies. Bumbleberry Pie is full of fruits of the forest, raspberries, blueberries, blackberries and strawberries. Everyone loves it!

Provided by Mary Louise @BlueRibbonBaking

Categories     Pies

Number Of Ingredients 7

2 - refrigerated pie crusts or homemade pie crust (i always make my own crust)
4 cup(s) dole frozen mixed berries or brand of your choice
- you can use fresh berries when in season
1 cup(s) sugar
2 tablespoon(s) quick cooking tapioca
1 dash(es) cinnamon
1 tablespoon(s) butter

Steps:

  • Line a 9 inch pie plate with crust.
  • Combine sugar, tapioca & cinnamon. Toss in berries. Add to crust. Dot with the butter. Top with top crust. cut hole or design to vent.
  • Brush top with milk and sprinkle with granulated sugar lightly.
  • Bake in a 450 degree oven for 10 minutes. Lower to 350 degrees and bake 25-30 minutes longer.

BUMBLEBERRY PIE



Bumbleberry Pie image

This version of bumbleberry pie is the specialty at A La Mode in Vancouver's Granville Island Market.

Provided by Irmgard

Categories     Pie

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
3/4 cup shortening
1/2 teaspoon salt
1/3 cup cold water
1 cup rhubarb, chopped
2 cups apples, peeled and chopped
1 cup blackberry
1 cup raspberries
3/4 cup granulated sugar
4 teaspoons all-purpose flour
4 teaspoons cornstarch
4 teaspoons butter
1 tablespoon lemon juice

Steps:

  • Combine the flour, salt and shortening in the bowl of a food processor and pulse until the ingredients become crumbly.
  • With the motor running, add the cold water until the mixture starts holding together.
  • Turn out and form into a ball. At this point, you can chill it in the fridge until ready to use.
  • To make the pie, roll out half the pastry on a lightly floured surface and fit into a 9" pie plate.
  • Set aside.
  • Place the rhubarb in a microwavable bowl, cover and microwave on high 50 to 60 seconds or until slightly softened.
  • In a large bowl, combine the rhubarb, apples, blackberries and raspberries.
  • Combine the sugar, flour and corn starch.
  • Toss with the fruit to coat evenly.
  • Transfer to the pie shell, dot with butter and sprinkle with lemon juice.
  • Roll out the remaining pastry.
  • Moisten the rim and fit over the filling, pressing gently along the rim.
  • Trim the edge and crimp.
  • Slash the top to allow the steam to escape.
  • Bake in a preheated 425 degree F oven 15 minutes.
  • Reduce the heat to 350 degrees F and bake 35 minutes or until the pastry is golden and the filling is bubbly.
  • Cool on a rack.

Nutrition Facts : Calories 557.5, Fat 28.9, SaturatedFat 8.1, Cholesterol 6.7, Sodium 214.8, Carbohydrate 71.3, Fiber 5.2, Sugar 31.8, Protein 5.4

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