Email to Becky      

Recipe Categories: Becky's HOME PAGEABM AllRecipes APPETIZERS AppleRecipes BEVERAGES BREAD BREAKFAST BreakfastBreadsandMuffins BreakfastBrunch BrowniesandBars ButtersandSpreads Cakes CAKESandPIES CampingRecipes CANDY CASSEROLES CheeseBalls Cheesecake Chicken CHOCOLATEFOODTOLIVEFOR COOKIES Crescent-Roll-Recipes CROCKPOT DehydratorRecipes DESSERTS Dips EGGS FasttoFixMainDish FISHandSEAFOOD FoodAllergyRecipes Frostings-Icings-Glazes-Etc FRUIT Ice-Cream-and-Frozen-Treats Kuchens LowSalt Main-Dish MEATS Microwave Muffins NotFixingAgain PASTA PiesandPieCrusts Popovers Potatoes POULTRY QuickBreads RecipesfromMysteries RICE SACOButtermilkPowderRecipes SALADandDRESSING Salads SANDWICHES SAUCES Scones SideDishes SNACKS SOUPSandSTEWS SubstitutionsandCopycats Tex-Mex Time-to-Grill Tips-Tricks-and-Helpful-Ideas ToTryFile VEGETABLES WokRecipes

Bumbleberry Pie




Source of Recipe


Nalani at Rounders


Recipe Introduction


BUMBLEBERRY PIE


This is from the May, 2003, Country Extra Magazine--page 37


List of Ingredients






Recipe Introduction
A couple of years ago we were in a Zion, Utah restaurant with some friends and one of the friends ordered this pie which he said was very good. We had them for dinner last night and I had seen this recipe in Country Extra so I decided to make it. It is very good. Not too sweet but rather tart.

List of Ingredients
Enough pie dough for 2 crusts

Filling:
1 medium tart apple, peeled and diced
1 cup fresh or frozen rhubarb, thawed
1 cup fresh or frozen raspberries, thawed and drained
1 cup fresh or frozen blueberries, thawed and drained.
1 cup sliced fresh or frozen strawberries, thawed and drained
1 cup sugar
1/2 cup all purpose flour
1 tablespoon lemon juice



Recipe





On a lightly floured surface, roll out half the dough to fit a 9 inch pie plate. Transfer pastry to pie plate. Trim pastry to within 1 inch beyond edge of plate.

In a large bowl, combine the filling ingredients; pour into crust. Roll out the remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees; remove foil. Bake 40 to 45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6 to 8 servings.


I was unable to get the fruit fresh and not all of the frozen ones. So I used 2 bags of mixed frozen berries: strawberries, blueberries, blackberries, and raspberries plus the apple. So really any combination of berries will work very well.