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