Bumbleberry Pie

Why You’ll Love This Recipe

This pie is a celebration of fresh fruit flavors that meld together beautifully in every bite. The tartness of rhubarb balances the sweetness of berries and apples, creating a harmonious taste that isn’t overly sugary. With its golden, flaky crust and juicy filling, this recipe is a showstopper for holidays, family dinners, or summer gatherings. Plus, since it makes two pies, it’s perfect for serving a crowd or saving one for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough

• all-purpose flour

• salt

• shortening

• cold water

• large egg

• vinegar

For the Filling

• apples, peeled and chopped

• fresh rhubarb, chopped

• fresh strawberries, sliced

• fresh blueberries

• raspberries

• lemon juice

• white sugar

• all-purpose flour

• tapioca

• large egg yolk, beaten

• water

Directions

1. Preheat oven to 350°F (175°C).

2. Make the dough: In a large bowl, combine flour and salt. Cut in shortening until the mixture resembles coarse crumbs. In another bowl, whisk water, egg, and vinegar together, then stir into flour until a dough forms.

3. Divide dough into 4 equal balls, wrap in plastic, and refrigerate for at least 4 hours or overnight.

4. Roll out dough to fit two 9-inch pie pans. Place bottom crusts in pans and set aside top crusts.

5. Make the filling: In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. In a separate bowl, mix sugar, flour, and tapioca, then gently toss with the fruit.

6. Divide fruit mixture between prepared crusts. Place top crusts over filling, trim, and crimp edges.

7. In a small bowl, whisk egg yolk and water, then brush over pie tops. Cut a few slits in each top to allow steam to escape.

8. Bake for 50 to 60 minutes, until filling is bubbly and crust is golden brown.

Servings and timing

• Yield: 2 (9-inch) pies

• Servings: 16 slices

• Prep time: 45 minutes

• Cook time: 50 minutes

• Chill time: 4 hours

• Total time: 5 hours 45 minutes

Variations

• Use frozen berries if fresh are not in season (thaw and drain well).

• Add a touch of cinnamon or nutmeg to the filling for warm spice notes.

• Try a lattice crust design for a rustic look.

• Sprinkle coarse sugar over the egg wash before baking for extra crunch.

• Swap some of the berries for cherries or blackberries to suit your taste.

Storage/Reheating

Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap baked pie tightly in foil and store for up to 3 months. Reheat in a 350°F (175°C) oven for 15–20 minutes to refresh the crust and warm the filling. Individual slices can also be microwaved for 20–30 seconds, though the crust will be softer.

FAQs

What is a bumbleberry?

Bumbleberry isn’t a single fruit—it’s a mix of berries, often combined with apples or rhubarb to balance sweetness and tartness.

Can I make the crust ahead of time?

Yes, the dough can be made and refrigerated for up to 2 days, or frozen for up to 3 months.

Do I have to use all five fruits?

No, you can mix and match based on what you have. The recipe works well with at least three types of fruit.

Can I use store-bought pie crust?

Absolutely. While homemade crust is delicious, store-bought crust saves time and still bakes beautifully.

How do I prevent a soggy bottom crust?

Chilling the dough and baking the pie on the lower oven rack helps the bottom crust crisp up. You can also brush the bottom crust with egg white before adding the filling.

Can I make this pie gluten-free?

Yes, substitute a gluten-free flour blend in both the crust and the filling. Be sure the blend contains xanthan gum for structure.

What can I use instead of tapioca?

Cornstarch or arrowroot powder can be used as a thickener if tapioca isn’t available.

Should I peel the apples?

Yes, peeling the apples ensures a smoother texture in the filling.

Can I make this pie vegan?

Yes, use a vegan shortening or dairy-free butter for the crust, and replace the egg wash with non-dairy milk or a sugar-water glaze.

How do I know when the pie is done?

The pie is ready when the crust is golden brown and the filling is bubbling through the slits in the top crust.

Conclusion

Bumbleberry Pie II is a timeless dessert that showcases the best of seasonal fruits in a perfectly balanced filling. With its flaky crust, vibrant mix of berries, and just the right touch of sweetness, it’s a crowd-pleaser that works for both special occasions and everyday indulgence. Whether you follow the recipe as written or customize with your favorite fruits, this pie is sure to become a beloved favorite.

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