Recipe by Doreen Wetheral
"This pie is a mixture of four flavors: apples, raspberries, blackberries, and rhubarb."
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2 (9 inch)
unbaked pie crusts
1 1/3 cups
thinly sliced apples
fresh rhubarb, cut into 1 inch pieces
This pie was excellent, and it lasted all of one day at my house with 3 people. As suggested by another reviewer, I added less sugar and only put in 3/4 cup and it was plently sweet. I also substituted red raspberries for the blackberries, and added about 8 black cherries that I had in the fridge so I could get rid of them. I made a lattice crust on top, and the pie came out of the oven looking awesome with a really really pretty color to it. It smelled great and tasted the same.
Great recipe but very sweet, suggest reducing sugar to personal taste.
This pie is a winner! A perfect blend of fruits. I used frozen rhubarb and frozen berries and it was still great. Be gentle when blending the berries in so you do not crush them.
I made this pie for a 10 inch deep dish pie plate. It's a Watkins collectable pie plate set given to me and all 5 of my sisters. I have to tweak every recipe to accomodate the pie plate. Once you have a pie plate like that a plain old 9 inch one isn't as good. This recipe turned out incredible! I generally just do a recipe 1 and 1/2 times for the filling. It works out just fine. I have researched many bumbleberry recipes and this one was the one I chose. I thought that it also had blueberries in it, so I added 2 pints of them to the recipe. I only used 2 c. apple slices, but did 2 pints of raspberries, blackberries and blueberries, and just one and a half cup rhubarb. I used 1 3/4 c. sugar and 1/2 c. flour. This pie turned out amazing. I should have had more thickening, will do that next time, but this is a real keeper, thanks Doreen for sharing it with us.
This pie is so good. I did as others sugested and cut the sugar to 3/4 cup. I used blueberries, strawberries, raspberries, apples, and rhubarb. OMG, so good. It went so fast I had to make another one the next day.
this is very good. the one think i would change is making a lattice crust. but i haven't tried that yet.
I love this pie. I have tons of rhubarb and Ilike to make this for family and friends.
This is probably the best pie I ever made.So yummy and a good way to use some of the rhubarb I have growing.Thank for a great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Bumbleberry Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 130
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