Best 3 Bumbleberry Pie Ii Recipes
**Discover the Delightful Bumbleberry Pie: A Culinary Journey Through Sweetness and Nostalgia**
Indulge in the delectable Bumbleberry Pie, a classic dessert that embodies the essence of summer's bounty. This timeless pie features a flaky, golden crust that encapsulates a vibrant filling of sweet, juicy bumbleberries, expertly blended with a touch of zesty lemon and warm spices. As you delve into each slice, the harmonious flavors dance on your palate, leaving a lingering sweetness that evokes cherished memories.
This article presents a collection of Bumbleberry Pie recipes, each offering unique variations on this beloved treat. From the traditional rendition to creative twists that incorporate different berries and tantalizing toppings, these recipes cater to every taste and skill level. Embark on a culinary adventure as you explore the diverse world of Bumbleberry Pies, discovering new favorites along the way.
BUMBLEBERRY PIE II
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!
Provided by TEDDYMOM1
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h45m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.
- In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.
- Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.
Nutrition Facts : Calories 553.8 calories, Carbohydrate 73.7 g, Cholesterol 24.4 mg, Fat 27 g, Fiber 4.2 g, Protein 6.2 g, SaturatedFat 6.7 g, Sodium 43.9 mg, Sugar 32.1 g
FLAKY BUMBLEBERRY PIE
When you want to make an impression, make this pie! The recipe produces one of the flakiest crusts ever, and the combination of rhubarb and different berries in the filling is delicious. -Suzanne Alberts, Onalaska, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 400°. On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond edge of plate., In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling. Cover edge loosely with foil., Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 449 calories, Fat 23g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 528mg sodium, Carbohydrate 58g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.
BUMBLEBERRY PIE
This pie has long been a hit here. It is so popular it would be impossible to take it off the menu.-Buffalo Mountain Lodge, Bannff, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings (2 pies).
Number Of Ingredients 16
Steps:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Whisk egg, vinegar and water; sprinkle over dry ingredients and toss. If needed, add more water, 1 tablespoon at a time, until dough can be formed into a ball. Divide into four balls. Cover and chill for 30 minutes. , On a lightly floured surface, roll out two balls to fit two 9-in. pie pans. Combine filling ingredients (partially thaw fruit if necessary); spoon into crust. Roll remaining pastry to fit pies; place over filling. Seal and flute edges. , Beat yolk and water; brush over pies. Cut slits in top crust. Bake at 350° for 50-60 minutes or until golden brown.
Nutrition Facts : Calories 544 calories, Fat 25g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 43mg sodium, Carbohydrate 73g carbohydrate (32g sugars, Fiber 4g fiber), Protein 6g protein.
Tips:
- Use fresh, ripe berries. This will ensure that your pie has the best flavor and texture.
- Don't overmix the dough. Overmixing will make the dough tough.
- Chill the dough before rolling it out. This will help prevent the dough from shrinking in the oven.
- Blind-bake the pie crust before filling it. This will help prevent the crust from becoming soggy.
- Use a thickener in the pie filling. This will help to prevent the filling from being too runny.
- Bake the pie until the crust is golden brown and the filling is bubbling.
- Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.
Conclusion:
Bumbleberry pie is an excellent summer dessert that can be enjoyed by people of all ages. It is a delicious way to use up fresh berries and can be easily adapted to your own taste preferences. Whether you like your pie sweet or tart, with a thick or thin crust, there is a bumbleberry pie recipe out there for you. So next time you have a hankering for something sweet, give bumbleberry pie a try. You won't be disappointed!
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