Best Bumbleberry Pie I Recipes
FLAKY BUMBLEBERRY PIE
When you want to make an impression, make this pie! The recipe produces one of the flakiest crusts ever, and the combination of rhubarb and different berries in the filling is delicious. -Suzanne Alberts, Onalaska, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 400°. On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond edge of plate., In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling. Cover edge loosely with foil., Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 449 calories, Fat 23g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 528mg sodium, Carbohydrate 58g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.
BUMBLEBERRY PIE I
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
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
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
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
BUMBLEBERRY PIE
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
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
BUMBLEBERRY PIE
This recipe was in a magazine I received from a friend who lives in Iowa. Thanks Doreen. It's a beautiful magazine. I made one 9" pie and had enough left over to make quite a few tarts. They were being eaten before they were barely out of the oven. I didn't think to count them before they were eaten. I used my own recipe for the crust and had store bought tart shells. It has a wonderful flavour. All my berries and the rhubarb were from frozen and thawed before mixing. Apples of course were fresh. The recipe calls for 1 1/2 cups sugar. I only used 1 cup and we even found that a little too sweet for our taste. This is a very simple recipe if you use store bought pie crust.
Provided by Dorel
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl combine the fruit, sugar, flour and tapioca, then set aside.
- CRUST:.
- In another bowl combine the flour and salt, cut in shortening until crumbly.
- Place egg in measuring cup and add enough milk to measure 2/3 cup.
- Add to crumbs and stir just until combined, (don't work too much, you may have to add a bit more flour).
- Divide into 3 portions and freeze one for another day.
- Roll out remaining 2 portions and place 1 in bottom of pie plate.
- Add fruit mixture and cover with top crust.
- Seal and crimp if you want a fancy looking pie, then cut slits in top crust.
- Brush with cream and sprinkle with sugar.
- Bake at 350° for about 1 hour till filling is bubbling and crust is brown.
- Cool on wire rack. Delicious served with ice cream.
Nutrition Facts : Calories 734.1, Fat 36, SaturatedFat 8.9, Cholesterol 35.2, Sodium 402.4, Carbohydrate 97, Fiber 5.5, Sugar 42.6, Protein 8.4
BUMBLEBERRY PIE II
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
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
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