Bumbleberry pie: AKA the best pie you will ever have! No joke, this pie is like the combo of everyones favorite pie! Apple, rhubarb, strawberries, blueberries, and raspberries all come together for the most awesome pie combo ever!
Oh boy… This pie… This pie you guys!!! It is amazing! Myself (along with basically everyone else I told about this pie) were totally hesitant to make this pie. I mean five fruits in a single pie?! But let me tell ya… The first bite shut everyone up. The doubters were going for seconds! OK side note –> I have my sweet kitty, Gina, on my lap right now purring. Yes, yes, very cute and all, but you see Gina is very furry and so every time I pet her fur comes flying all over me and my computer screen! FYI cat fur does not work well to clean your computer screen. Gina is a very furry cat. In fact we actually have her get a haircut about every other month. Yeah, her one haircut is about the same price as my haircuts… For the entire year! I tell ya, cat haircuts can be very pricy.
All of this being said, Gina is literally the nicest cat on the planet! I mean Gina also has allergies and skin irritations (ergo the haircuts) and therefore has to take a pill daily! Gina is a saint. OK I could go on about Gina and her little idiosyncrasies, not to mention my other best cat in the world Midnight, but that is for another day. Right now lets talk pie! This pie is literally as easy as pie! Below I also put down my favorite recipe for pie crust, but feel free to use whatever recipe (or store bought) pie crust you like!
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon brown sugar
2/3 cup shortening
6-7 tablespoons cold water
1 granny smith apple, peeled and diced
1 cup diced fresh rhubarb
1 cup fresh raspberries
1 cup fresh blueberries
1 cup sliced strawberries
1 cup sugar
1/2 cup all-purpose flour
1 tablespoon lemon juice
For the pie crust:
1) In a medium bowl stir together flour, salt, and brown sugar. Cut in shortening until the dough is about the size of peas.
2) Sprinkle 1 tablespoon of water on part of the mixture and gently toss dough. Continue adding 1 tablespoon of water at a time to parts of dough until dough is moistened. Split dough into 2 separate balls. Set aside either at room temperature or in the refrigerator until ready to use.
For the pie:
1) Preheat oven to 375 degrees. Then, in a large bowl, combine all of pie ingredients. Set aside.
1) On a lightly floured surface, take 1 of the dough balls and roll dough to fit in a 9 inch pie plate. Transfer to pie plate.
2) Roll out second ball of dough to fit in a 9 inch pie plate. Then, take a pizza cutter and cut 3/4 inch strips. Make lattice crust as shown in Simply Recipes. If there is extra pie crust strips, set strips on baking sheet and sprinkle with sugar and cinnamon. Bake for 5 minutes.
3) Wrap tin foil around the edges of the pie crust. Bake for 25 minutes, then remove foil. Continue baking pie for another 20-25 minutes, or until the fruit is bubbling.
4) Remove pie from oven and allow pie to cool on a wire rack. Pie stays good for up to 3 days.
Pie recipe from Taste of Home and pie crust recipe adapted from “Better Homes New Cook Book”