This pie is a mixture of four flavors: apples, raspberries, blackberries, and rhubarb.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.

Nutrition Facts

404.3 calories; 3 g protein; 67.2 g carbohydrates; 0 mg cholesterol; 280.6 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/21/2005
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. Read More
(20)
32 Ratings
  • 5 star values: 25
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/21/2005
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. Read More
(20)
Rating: 5 stars
06/21/2005
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. Read More
(20)
Rating: 5 stars
11/16/2008
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. Read More
(18)
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Rating: 4 stars
08/27/2003
Great recipe but very sweet suggest reducing sugar to personal taste. Read More
(17)
Rating: 5 stars
05/25/2010
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. Read More
(12)
Rating: 5 stars
07/07/2009
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. Read More
(10)
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Rating: 5 stars
08/27/2003
I love this pie. I have tons of rhubarb and Ilike to make this for family and friends. Read More
(7)
Rating: 5 stars
11/10/2010
I made this pie 2 years ago for Christmas and my 9 year old granddaughter request this for every holiday since but she does not get it. It is her 11th birthday this week and she wants this instead of a birthday cake. She just can't forget it. It is a wonderful pie. Granddaughter is now 14 & guess what she wants for her birthday? Yup! She said it's my favorite dessert. I have been using the frozen mixed berry fruit instead of the fresh as well as the rhubarb with having to make this year-round and it is still wonderful. I do increase the flour to 1/2 cup then with frozen fruit because of the liquid from frozen fruit. We love it. Serve with vanilla ice-cream. Read More
(7)
Rating: 5 stars
08/27/2003
this is very good. the one think i would change is making a lattice crust. but i haven't tried that yet. Read More
(7)
Rating: 5 stars
04/14/2009
Wonderful!!! My family gobbled it up for Easter. Read More
(6)