Bumbleberry Pie

Bumbleberry Pie
Bumbleberry Pie
Bumbleberry Pie
Bumbleberry Pie
Bumbleberry Pie

Bumbleberry pie is a Canadian mixed berry pie originating from the Maritimes. It is made of at least three kinds of berries, but generally refers to a mixed-berry pie, as there is no such berry as a “bumbleberry”. This pie often also contains apple and/or rhubarb

Serves: +
  • all-purpose flour1/2 cups
  • salt1/4 teaspoon
  • shortening2 cups
  • cold water3/4 cup
  • egg1 piece
  • vinegar1 tablespoon
  • apples - peeled, cored and chopped4 cups
  • chopped fresh rhubarb2 cups
  • sliced fresh strawberries2 cups
  • fresh blueberries2 cups
  • fresh raspberries2 cups
  • lemon juice2 tablespoons
  • white sugar2 cups
  • all-purpose flour2/3 cup
  • tapioca2 tablespoons
  • egg yolk, beaten1 piece
  • water2 tablespoons
Per Serves

Calories: 554 kcal.

Proteins: 6.2 gr.

Fats: 27 gr.

Carbohydrates: 73.7 gr.

Preparation Time: 1 hour 45 min. Print
  • 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.

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