Crumbleberry Pie Recipes

BERRY CRUMBLE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse a few times until coarse crumbs form. Pulse in the butter until just combined with some pea-size pieces remaining. Pulse in the vinegar and 2 tablespoons ice water until the dough starts to come together but is still crumbly, adding up to 2 more tablespoons ice water if needed. Turn out the dough onto a piece of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, cinnamon and allspice in a medium bowl. Work in the butter with your fingers until clumps form. Refrigerate until ready to assemble the pie.
• Make the filling: Combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, cardamom and salt in a large bowl; toss well.
• Place a baking sheet on the lowest oven rack and preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface; ease into a 9-inch pie plate and crimp the edge. Refrigerate until firm, at least 20 minutes.
• Pour the berry filling into the crust and sprinkle evenly with the crumb topping. Transfer the pie to the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking, rotating the pie halfway through, until the crust and topping are browned and the filling is bubbling, 35 to 40 more minutes. (Tent loosely with foil if the pie is browning too quickly.) Transfer to a rack and let cool completely.

BUMBLEBERRY PIE I

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.

CLASSIC BUMBLEBERRY PIE

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.

BUMBLEBERRY PIE II

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.

CRUMBLEBERRY PIE

Steps:

• Line a 9-in. pie plate with pastry; set aside. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almonds and flour., Spread into pastry shell. Arrange pear slices over filling. Bake at 350° for 25-30 minutes or until light golden brown., For topping, in a large bowl, combine the flour, brown sugar and extract; cut in butter until crumbly. Sprinkle blueberries over pears; sprinkle with crumb topping. , Bake 25-30 minutes longer or until golden brown. Serve warm. Refrigerate leftovers.

STRAWBERRY CRUMBLE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka; pulse a few times until the dough starts coming together but is still crumbly. Turn out onto a sheet of plastic wrap and form into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, allspice and ginger in a medium bowl. Using your fingers, work the butter into the mixture until clumpy. Refrigerate until ready to use.
• Put a baking sheet in the lower third of the oven; preheat to 400 degrees F. Make the filling: Combine the strawberries, brown sugar, granulated sugar, tapioca, lime juice, cardamom and salt in a large bowl. Stir until the sugar and tapioca are dissolved and the strawberries are evenly coated. Set aside.
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers or a fork. Refrigerate until firm, at least 15 minutes. Spread the strawberry filling in the crust and sprinkle evenly with the crumble topping. Place the pie on the hot baking sheet and bake until the crust is golden brown and the juices are bubbling around the edge, about 1 hour. Transfer to a rack and let cool completely, at least 4 hours.

CRUMBLEBERRY PIE

Steps:

• Line a 9-inch pie plate with pastry; set aside.
• In a small mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almonds and flour.
• Spread into pastry shell. Arrange pear slices over filling. Bake at 350 degrees for 25-30 minutes or until light golden brown.
• For topping, in a bowl, combine the flour, brown sugar and extract; cut in butter until crumbly.
• Sprinkle blueberries over pears; sprinkle with crumb topping.
• Bake 25-30 minutes longer or until golden brown.
• Serve warm.
• Refrigerate leftovers.

CRUMBLE BERRY PIE

Steps:

• Preheat oven to 375.
• Mix topping ingredients together, stirring in the melted butter last, and set aside.
• Cook all the filling ingredients EXCEPT the berries on medium, whisking frequently, until it is well blended and thick (5-7 minutes).
• Remove filling from heat and stir in berries.
• Pour filling into pie crust (don't poke the crust with a fork).
• Crumble topping over filling, completely covering it (no berries showing through).
• Place pie on a cookie sheet and bake on middle rack of oven for 45 minutes or until done.
• Let cool for at least 10 minutes, and serve. Optionally, top with whipped cream or vanilla ice cream.

CRUMBLEBERRY PEAR PIE

Steps:

• 1. Prepare pie crust for one-crust filled pie using 9-inch pie pan.2. Heat oven to 350°F. In large bowl, combine 1/2 cup butter and sugar beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Stir in almonds and 1/4 cup flour just until evenly moistened. Spread mixture in crust-lined pan. Arrange pear slices on top of filling, overlapping slightly.3. Bake at 350°F. for 20 to 30 minutes or until filling and pears are light golden brown.4. Meanwhile, in medium bowl, combine 3/4 cup flour, brown sugar and almond extract mix well. With pastry blender or fork, cut in 1/3 cup butter until mixture resembles coarse crumbs.5. Remove pie from oven. Sprinkle raspberries over pears sprinkle with topping. Return to oven bake an additional 18 to 28 minutes or until topping is golden brown. Serve warm. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 550 * Calories from Fat: 310 * % Daily Value: Total Fat: 34 g 52% * Saturated Fat: 16 g 80% * Cholesterol: 110 mg 37% * Sodium: 320 mg 13% * Total Carbohydrate: 55 g 18% * Dietary Fiber: 3 g 12% * Sugars: 27 g * Protein: 7 g * Vitamin A: 15% * Vitamin C: 6% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 2 1/2 Starch, 1 Fruit, 6 1/2 Fat or 3 1/2 Carbohydrate, 6 1/2 Fat

CRUMBLEBERRY PEAR PIE

Steps:

• 1. Prepare pie crust for one-crust filled pie using 9-inch pie pan.2. Heat oven to 350°F. In large bowl, combine 1/2 cup butter and sugar beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Stir in almonds and 1/4 cup flour just until evenly moistened. Spread mixture in crust-lined pan. Arrange pear slices on top of filling, overlapping slightly.3. Bake at 350°F. for 20 to 30 minutes or until filling and pears are light golden brown.4. Meanwhile, in medium bowl, combine 3/4 cup flour, brown sugar and almond extract mix well. With pastry blender or fork, cut in 1/3 cup butter until mixture resembles coarse crumbs.5. Remove pie from oven. Sprinkle raspberries over pears sprinkle with topping. Return to oven bake an additional 18 to 28 minutes or until topping is golden brown. Serve warm. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 550 * Calories from Fat: 310 * % Daily Value: Total Fat: 34 g 52% * Saturated Fat: 16 g 80% * Cholesterol: 110 mg 37% * Sodium: 320 mg 13% * Total Carbohydrate: 55 g 18% * Dietary Fiber: 3 g 12% * Sugars: 27 g * Protein: 7 g * Vitamin A: 15% * Vitamin C: 6% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 2 1/2 Starch, 1 Fruit, 6 1/2 Fat or 3 1/2 Carbohydrate, 6 1/2 Fat