Best Bumble Pie Recipes

Bumble Berry Pie image

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

Bumble Pie image

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 image

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.