"I have made these pies for many years and always get great results and reviews! These pies are not too sweet, and the fresh fruit taste really shines!" — TEDDYMOM1
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5 1/2 cups
apples - peeled, cored and chopped
chopped fresh rhubarb
sliced fresh strawberries
egg yolk, beaten
This is a great recipe! I turned this into a cobbler to cut down on the cholesterol. I eliminated the pie crusts and substituted a crumb topping made from brown sugar, oatmeal & walnuts.
Not very good. Haven't had a lot of bumbleberry pies - mostly store bought. I had never made one before and much prefer a store bought one to this one, although I prefer to do my own home baking.
A 5 out of 5!!! This pie is terrific. Normally, I have a difficult time making good pie dough, but this one was absolutely delightful, both to work with and to eat. :) I didn't have time to chill it 4 hours, so I only chilled it for 1 - and it still was a dream to roll out.
I used my own frozen raspberries, blueberries, and rhubarb in this recipe, and the fresh apples called for. By the time I put that into my pie crusts, there simply wasn't any more room for the strawberries - so I left them out, and didn't even miss them. One thing I would suggest: serve this pie when it's totally cooled off, *not* warm from the oven. I served it warm, and the juice from all the berries made it really runny. I was a little upset at first, thinking I didn't add enough flour or something, but when it cooled off, it was a perfect consistency and thickness.
I will be saving the pie dough recipe for all my pie recipes from now on, and I'll DEFINITELY be making this recipe again!
This was the best ever!! Subsituted cornstarch 4T for the tapioca. Turned out perfect. Already made it twice.
After reading all the reviews, I figured this pie would be delicious with whatever you put in it, and I had a large amount of strawberries, blueberries and nectarines in my fridge that needed to be used up quick. I halved the recipe for one pie and used my three fruits and as one reviewer suggested, used 4T cornstarch in place of the tapioca since I didn't have any. I also used a storebought crust, just being lazy I guess. So yummy, not too sweet, a little on the tart side from my nectarines, it's just a good all around recipe that you can tailor to whatever you have on hand.
Ok, so I used this recipe and comments as a "guide!" I used frozen mixed berries, rhubarb, an apple (total fruit about 6 cups) and Pillsbury pie crusts. I partially defrosted and drained the fruit. Used one cup of sugar, 1/3 cup flour and about 1 1/2 tablespoons of tapioca. I made one pie and it was fabulous! I will make this again! Everyone raved about it!
This is the first bumbleberry pie I have ever made or tasted and it is divine!! (After searching the internet and reading up on the history of "Bumbleberry " pie, I decided on this recipe because it seemed like the tastiest mixture of fruit, and I was not dissapointed.) I have made 5 of them already. I have to say that the pie crust is very easy to make, as well as light and flaky, but it was missing the flavor that butter gives to a crust, so I think I will use some butter in it next time. Try it! It's a wonderful addition to your pie recipe collection!
These pies are excellent- my husband loves fruit pie and he said that pies don't get any better than this! I used frozen mixed berries(I cut up the whole strawberries) and rhubarb and did not thaw the fruit. I also made the crust with half unsalted butter and half shortening and increased the salt to 1/2 tsp. Also, dotted pie filling with butter and brushed crust with milk and sprinkled with sugar crystals. Yum, yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Bumbleberry Pie II
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 554
** Calories from Fat: 243
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