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
AMISH CLASSIC - BUMBLEBERRY PIE AND EASY PIE DOUGH
Time 45m
Yield 1 pie
Number Of Ingredients 15
Steps:
- PREHEAT the oven to 425°F.
- TO CREATE THE CRUST: Combine the flour and salt in a large bowl. Add the lard and rub it into the flour with your fingertips until the mixture resembles course crumbs. Add the agg, water, and vinegar and stir with a fork until the dry ingredients are moistened. Form the fough into a ball and divide that into three balls. Form a ball into a disk and roll it out to a ⅛-inch thickness on a floured surface.
- FIT the first dough disk into a 9-inch pie pan and trim the edges to a 1-inch overhang. Fold the dough under and crimp the edges. Keep the second disk (top crust) aside. Form the remaining ball of dough into a thick disk and place in a resealable plastic bag to freeze for up to 3 months.
- COMBINE all of the filling ingredients in a large bowl until well blended. Spoon the fruit filling into the piecrust. Use some water to wet the rim of the bottom crust, which will help both crusts adhere together. Cover the pie with the top crust and crimp the crusts together all the way around. Make three slits in the crust. Sprinkle the top with a little sugar. Bake for 15 minutes, and then decrease the heat to 325°F and bake for another 30 minutes, until the crust is golden and the fruit filling begins to bubble out through the slits. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes. Store any leftovers in a sealed container. The pie will keep for about 5 days.
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
CLASSIC BUMBLEBERRY PIE
What a delightful ending to any meal! Apple, raspberries and rhubarb work in unison to create this fresh-flavored pie. -Judy Parker, Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine sugar and tapioca. Stir in the rhubarb, apple and raspberries; toss gently to coat. Let stand for 15 minutes., Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Spoon filling into crust. Roll out remaining pastry to fit top of pie. Cut slits in pastry. Place pastry over filling; trim, seal and flute edges. Cover edges loosely with foil., Bake at 375° for 25 minutes. Remove foil and bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 459 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 202mg sodium, Carbohydrate 82g carbohydrate (49g sugars, Fiber 2g fiber), Protein 3g protein.
BUMBLEBERRY PIE
This pie has long been a hit here. It is so popular it would be impossible to take it off the menu.-Buffalo Mountain Lodge, Bannff, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings (2 pies).
Number Of Ingredients 16
Steps:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Whisk egg, vinegar and water; sprinkle over dry ingredients and toss. If needed, add more water, 1 tablespoon at a time, until dough can be formed into a ball. Divide into four balls. Cover and chill for 30 minutes. , On a lightly floured surface, roll out two balls to fit two 9-in. pie pans. Combine filling ingredients (partially thaw fruit if necessary); spoon into crust. Roll remaining pastry to fit pies; place over filling. Seal and flute edges. , Beat yolk and water; brush over pies. Cut slits in top crust. Bake at 350° for 50-60 minutes or until golden brown.
Nutrition Facts : Calories 544 calories, Fat 25g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 43mg sodium, Carbohydrate 73g carbohydrate (32g sugars, Fiber 4g fiber), Protein 6g protein.
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
FRESH BLUEBERRY PIE
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Mix the blueberries, the 1/2 cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
- Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing -- not stretching -- it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar.
- Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
- Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
- "Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
LOU LOU'S FAVOURITE BUMBLEBERRY PIE
This is a classic Bumbleberry Pie & happens to be the favorite fruit pie of a friend called Lou Lou - mystery solved! This pie is not difficult to make although there are a lot of ingredients & a fair bit of work - you have to make the pastry........Time to make doesn't include chilling time!
Provided by Um Safia
Categories Pie
Time 1h10m
Yield 2 pies
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together ¾ 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, 1/2 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 for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.
Nutrition Facts : Calories 4399, Fat 215.5, SaturatedFat 53.6, Cholesterol 176, Sodium 354.2, Carbohydrate 583.3, Fiber 32.9, Sugar 256, Protein 48.5
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