BUMBLEBERRY PIE
Source of Recipe
This is from the May, 2003, Country Extra Magazine--page 37
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
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 combingation of berries will work very well.
Recipe
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