Recipe: Bumbleberry Pie from "A Passion for Baking" by Marcy Goldman Oxmoor House 2007

I don't believe that there is a true "bumbleberry". However in western Canada they make a bumbleberry pie. It is a combination of various berries plus rhubarb. If there was a fruit that tasted like the "bumbleberry" I would certainly plant it in my yard. This pie really is delicious.

Pie dough for a double 9-inch pie

Filling:

• 1/2 cup ground fresh or frozen cranberries
• 2 apples or a pear and an apple, shredded (skins on)
• 2 cups fresh or frozen raspberries
• 2 cups fresh or frozen blueberries
• 1 cup chopped strawberries
• 1 cup finely diced rhubarb
• 1 cup sugar
• 2 Tbsp. all-purpose flour
• 1 Tbsp. cornstarch

Finishing Touches:

• milk for brushing
• sugar for dusting

Directions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and place a 9-inch pie pan on it. Roll out and place bottom pie dough in pan.
2. For Filling- In a large bowl, gently toss together fruit and rhubarb and then add sugar, flour and cornstarch. Mound fruit into pie crust and top with remaining dough rolled out. Crimp sides.
3. Make vents with a paring knife. Brush pie top and sides with milk and dust with sugar. Bake 20 minutes and then reduce oven temperature to 350 degrees and bake another 20-25 minutes or until you can see fruit juices bubbling out of vents in pie crust.
4. Let cool on wire rack.
Serve warm with vanilla ice cream.

This recipe was adapted by Marge Biancke and originally posted on AnnArbor.com on July. 29, 2009.