Bumbleberry Pie I Recipe - Allrecipes.com

Bumbleberry Pie I

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"This pie is a mixture of four flavors: apples, raspberries, blackberries, and rhubarb."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.
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Reviews More Reviews

Jun 21, 2005

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.

Nov 16, 2008

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.


25 Ratings

Aug 27, 2003

Great recipe but very sweet, suggest reducing sugar to personal taste.

May 25, 2010

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.

Jul 07, 2009

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.

Aug 27, 2003

this is very good. the one think i would change is making a lattice crust. but i haven't tried that yet.

Aug 27, 2003

I love this pie. I have tons of rhubarb and Ilike to make this for family and friends.

Jun 08, 2009

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.


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  • Calories
  • 404 kcal
  • 20%
  • Carbohydrates
  • 67.2 g
  • 22%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 281 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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