Eat & Drink Recipes

Busy Mama’s Bumbleberry Pie

busy mama's bumbleberry pie

My affinity for Bumbleberry pie by began west of here… in Orillia, ON to be exact, and I will tell you if you ever find yourself there – you MUST go to Country Produce and get as many bumbleberry pies as you can!!! Well over two decades since I lived there and I still dream of them – no foolin’.

So when the topic of ‘what pie’ to bring to the 1st Annual Pie-A-Palooza came up – I immediately thought – bumbleberry!!!
Time was short but the longing….was, well… long… so what follows is the recipe for what I call Busy Mama’s Bumbleberry pie .
Real bakers and well-organized mothers will no doubt cringe – but I can honestly say it was no trouble to prepare, it was a hit on the day and a pie I’ll make again and again for sure! sb

INGREDIENTS

2 deep dish frozen pastry shells (please don’t judge me – just let the dough come to room temperature while you work…you can thank me later)
1 package of frozen 4 berry blend 600 grams (blueberries, raspberries, blackberries and strawberries)
2 1/2 cups of apple slices (I used a mix of granny smith and macs)
3/4 cup granulated sugar
4tsp all-purpose flour
4 tsp cornstarch
4 tsp butter
1 tbsp lemon juice

CLICK HERE to read about pie a palooza

DIRECTIONS

Line a baking sheet with tin foil to protect
As noted above you want to work with the pie shells when they are at room temperature so remove from packaging – place 1 in the centre of your prepared baking sheet and set the other aside
In a large bowl combine thawed berries and apple slices
In a small bowl combine sugar, flour and cornstarch then toss with fruit to coat evenly
Fill pie shell with coated fruit mixture, dot with butter and sprinkle lemon juice
By now your 2nd pie shell is malleable – gently remove from the aluminum pie dish and place on parchment paper.  Using a pizza wheel or sharp nice – cut into strips (as you can see from my pie – it wasn’t so much a  symmetrical approach as it was rough and rustic which I think adds to the allusion of homemade crust)
To form lattice work on pie top take biggest two strips and form a cross over the pie, then lay on secondary size strips in basket weave fashion leaving space in between, continue working smaller pieces until all are used.  Gently press all ends into the base shell edge (I used my fingers but you could use a fork if you like that look.)
Bake at 425 for 15 minutes, reduce heat to 350 for 30 – 35 minutes… until fruit is bubbling.
Let cool before cutting.

Naturally fresh berries would be ideal – but frozen are always in season and made for fast prep.

Can be served warmed or cold. Some folks like to add a scoop of vanilla but I’m a purist!

I LOVE PIE!!!

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The East Coast Curator

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