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Bumbleberry Pie I

"This pie is a mixture of four flavors: apples, raspberries, blackberries, and rhubarb."
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servings 404 cals
Original recipe yields 8 servings (1 9-inch pie)


  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 67.2g
  • 22%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 24
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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 subs...

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 yo...

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 anothe...

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.

Wonderful!!! My family gobbled it up for Easter.