Thursday, March 18, 2010

Bumbleberry Pie

Bumbleberry pie is a Canadian favorite...a combination of fruits...apples, rhubarb and assorted berries. With so much emphasis on eating locally grown products these days...here's a dessert that I can bake using all home-grown fruits. In season...the berries, apples and rhubarb are picked fresh in the garden. At this time of the year...they come from the freezer. Either way...there's nothing like fresh bumbleberry pie!

This recipe originated with Jean Pare of Company's Coming...a Canadian favorite...and I've changed it up a little over the years. Use your favorite pastry recipe...check out Anneliese's pastry tips on this blog...or purchase ready-made pastry at the supermarket. I usually make a large batch of pastry (recipe on the Tenderflake lard package) and freeze the pastry to use later at a moment's notice.

Ingredients:

  • Pastry for a 2 crust pie
  • 2 cups cooking apples, peeled and sliced
  • 1 cup rhubarb, chopped
  • 1 cup blackberries
  • 1 cup raspberries
  • 1 cup sugar
  • 1/3 cup flour
  • 1 tablespoon tapioca
  • 1/4 -1/2 teaspoon granulated sugar

Method:

  1. Roll out pastry and line 9 inch pie plate. Roll top crust and set aside.
  2. Combine 1 cup sugar with flour and tapioca in large bowl.
  3. Add apples, rhubarb and berries. Toss well.
  4. Turn into pie shell.
  5. Dampen crust edge; cover with top pastry. Trim and crimp to seal.
  6. Pierce top crust with fork to vent.
  7. Sprinkle with remaining sugar.
  8. Bake at 400°F for 15 minutes. Reduce heat to 350°F and continue to bake for another 40 minutes...or until golden and bubbly.
Feel free to substitute other berries...try strawberries or blueberries as well. Bumbleberry filling is whatever you choose to make of it!



21 comments:

  1. Great idea for a pie- I never would have thought it, but the combo of rhubarb and other berries sounds delicious. Gonna have to me me some !

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  2. This looks great Judy. I love bumbleberry pie!

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  3. Looks very delicious Judy! i just went through the fruit in my freezer to make sure it gets used up before the upcoming fruit season. I still have enough to make pies....we enjoy the mixed fruit too. Kathy

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  4. Bumbleberry pie is always a good dessert..I have to check my freezer and find what fruit I have left because now I am hungry for this pie:)

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  5. Homemade pie! It doesn't get much better than that.
    Blessings,Ruth

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  6. How can your mouth not water when looking at the pie? I think I could pick a cup of rhubarb . ..I think I could and there is surely a few cups of berries left in the freezer.

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  7. Looks beautiful and has a charming name. I want some!

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  8. Hello,
    I work with CBC Radio's afternoon show in Victoria, All Points West. I'd like to talk to you about your website. Could you please email me at stephanie.mitchell at cbc.ca?

    Thanks!
    Stephanie

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  9. I fell in love with the local bumbleberry pies in the Seattle area years ago. They didn't include apples or rhubarb, but contained raspberries, blackberries and blueberries. My mouth is watering just thinking about those wonderful pies. Unfortunately, Arizona is not known for growing berries, so I have to settle for the frozen kind. Still, I may have to make one soon now that you have reminded me about them!

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  10. Great article in the paper today Ladies!!! Keep up the great work! and just for the record, my husband even knew to look up a recipe when he wanted to cook something while I was away visiting our daughter.

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  11. I am so excited that you shared this recipe. For several years when we would vacation in Colorado, there was a restaurant that served this, and they no longer do. I will be making some as soon as my rhubarb is up and ready to be cut.

    Thank you!

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  12. My rhubarb is ready to harvest for the first rhubarb pie of the season. This sounds delicious --- I think I'll try it. Thanks for sharing, Judy!

    LaTeaDah
    from
    Gracious Hospitality

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  13. That's always one of my favorites, only I add the blueberries.

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  14. Congrats on the news article in Thursday's paper....I am proud of you MGCC gals....and of course, what this means is that MORE people will be able to enjoy your wonderful, never fail, home tried and true recipes. Congrats all!

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  15. I just might try this pie! Would you believe I have never-in all of my 55 years!- tasted rhubarb? This pie is the place to start!
    Kathy L

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  16. Thanks for sharing your recipe!

    Since you are using homegrown berries, come enter your post in our Grow Your Own roundup this month. Full details at


    http://chezannies.blogspot.com/2010/03/announcing-grow-your-own-40.html

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  17. this filling is super good as a crisp or crumble. delightful combination. I can't believe that someone already is harvesting rhubarb!! I still have 2 feet of snow.

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  18. Sounds good, but is it supposed to be 1/4 - 1/2 cup of sugar?

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  19. oops! sorry i reread...i knew there couldn't only be 1/4 teaspoon of sugar in a bumbleberry pie!

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  20. pie ~ ahh so looking forward to fresh fruit season

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