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    You are in: Home / Recipes / Bumbleberry Pie Recipe
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    Bumbleberry Pie

    Bumbleberry Pie. Photo by Dorel

    1/1 Photo of Bumbleberry Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Dorel's Note:

    This recipe was in a magazine I received from a friend who lives in Iowa. Thanks Doreen. It's a beautiful magazine. I made one 9" pie and had enough left over to make quite a few tarts. They were being eaten before they were barely out of the oven. I didn't think to count them before they were eaten. I used my own recipe for the crust and had store bought tart shells. It has a wonderful flavour. All my berries and the rhubarb were from frozen and thawed before mixing. Apples of course were fresh. The recipe calls for 1 1/2 cups sugar. I only used 1 cup and we even found that a little too sweet for our taste. This is a very simple recipe if you use store bought pie crust.

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    Units: US | Metric



    1. 1
      In a bowl combine the fruit, sugar, flour and tapioca, then set aside.
    2. 2
    3. 3
      In another bowl combine the flour and salt, cut in shortening until crumbly.
    4. 4
      Place egg in measuring cup and add enough milk to measure 2/3 cup.
    5. 5
      Add to crumbs and stir just until combined, (don't work too much, you may have to add a bit more flour).
    6. 6
      Divide into 3 portions and freeze one for another day.
    7. 7
      Roll out remaining 2 portions and place 1 in bottom of pie plate.
    8. 8
      Add fruit mixture and cover with top crust.
    9. 9
      Seal and crimp if you want a fancy looking pie, then cut slits in top crust.
    10. 10
      Brush with cream and sprinkle with sugar.
    11. 11
      Bake at 350° for about 1 hour till filling is bubbling and crust is brown.
    12. 12
      Cool on wire rack. Delicious served with ice cream.

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    Nutritional Facts for Bumbleberry Pie

    Serving Size: 1 (204 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 734.1
    Calories from Fat 323
    Total Fat 35.9 g
    Saturated Fat 8.9 g
    Cholesterol 35.2 mg
    Sodium 402.4 mg
    Total Carbohydrate 96.9 g
    Dietary Fiber 5.4 g
    Sugars 42.5 g
    Protein 8.3 g

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