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!

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Ingredients

16
Original recipe yields 16 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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  • 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

553.8 calories; 6.2 g protein; 73.7 g carbohydrates; 24.4 mg cholesterol; 43.9 mg sodium. Full Nutrition

Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/08/2003
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. Read More
(80)

Most helpful critical review

Rating: 2 stars
08/28/2008
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. Read More
(2)
106 Ratings
  • 5 star values: 95
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/08/2003
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. Read More
(80)
Rating: 5 stars
02/14/2005
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! Read More
(63)
Rating: 5 stars
05/31/2006
This was the best ever!! Subsituted cornstarch 4T for the tapioca. Turned out perfect. Already made it twice. Read More
(61)
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Rating: 5 stars
07/23/2007
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. Read More
(28)
Rating: 5 stars
08/16/2004
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! Read More
(27)
Rating: 5 stars
12/13/2003
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! Read More
(24)
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Rating: 5 stars
01/07/2004
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! Read More
(20)
Rating: 5 stars
07/07/2007
This is my new favorite pie! I left out the apples because we don't like them and it was still delicious. The only thing I would do differently next time is to pre-cook the bottom crust for a few minutes. Mine wasn't as brown on the bottom as I would have liked. Read More
(16)
Rating: 5 stars
06/08/2008
This is the first time I've ever had made or heard of Bumbleberry Pie and since I had most of the ingredients on hand I had to give it a try. I used 1 1/2 cups each of frozen strawberries raspberries and blueberries thawed and drained no rhubarb and 1 red delicious apple which came up to 1 1/2 cups. I subbed 2tsp corn starch for the tapioca and went with my own crust and this? Is just too yummy. Another commenter said that this pie is very forgiving of substitutions and I have to agree. Like other commenters I also agree that this pie needs to cool before you eat it or it will be runny. This might also be a good recipe to use for just a one berry pie - either way I have a feeling this is going to become a new summer staple around my house! Read More
(15)
Rating: 2 stars
08/28/2008
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. Read More
(2)