BUMBLEBERRY PIE II
I have made these pies for many years and always get great results and reviews! These pies are not too sweet, and the fresh fruit taste really shines!
Provided by TEDDYMOM1
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h45m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.
- In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.
- Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.
Nutrition Facts : Calories 553.8 calories, Carbohydrate 73.7 g, Cholesterol 24.4 mg, Fat 27 g, Fiber 4.2 g, Protein 6.2 g, SaturatedFat 6.7 g, Sodium 43.9 mg, Sugar 32.1 g
BUMBLEBERRY PIE I
This pie is a mixture of four flavors: apples, raspberries, blackberries, and rhubarb.
Provided by Doreen Wetheral
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top.
- Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 67.2 g, Fat 14.5 g, Fiber 3.5 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 280.6 mg, Sugar 38.3 g
CRUMBLEBERRY PIE
I got this recipe from a recent issue of Taste of Home. I haven't tried it yet, but I wanted to save it because it sounds good. I am thinking about substituting apples for the pears since I'm not crazy about pears. I'll have to see how that works. It is recommended to serve this pie warm.
Provided by CookingONTheSide
Categories Pie
Time 1h5m
Yield 6-9 serving(s)
Number Of Ingredients 12
Steps:
- Line a 9-inch pie plate with pastry; set aside.
- In a small mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almonds and flour.
- Spread into pastry shell. Arrange pear slices over filling. Bake at 350 degrees for 25-30 minutes or until light golden brown.
- For topping, in a bowl, combine the flour, brown sugar and extract; cut in butter until crumbly.
- Sprinkle blueberries over pears; sprinkle with crumb topping.
- Bake 25-30 minutes longer or until golden brown.
- Serve warm.
- Refrigerate leftovers.
Nutrition Facts : Calories 732.9, Fat 46.2, SaturatedFat 17.8, Cholesterol 128.1, Sodium 424.1, Carbohydrate 72.2, Fiber 5.5, Sugar 35.6, Protein 11.8
CRUMBLEBERRY PIE
A delicious dessert, especially served warm with ice cream. I really love the almond filling and the berry combination.
Provided by Ray R
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- To make the pastry, stir together flour, sugar, and baking powder. Cut in butter until fine crumbs form. Mix in egg until dough sticks together. Squeeze dough between fingers until it holds together. If making ahead, wrap airtight and chill up to one day.
- To make topping, mix together flour and sugar. Cut butter and vanilla into the flour mixture until it resembles coarse crumbs. Squeeze dough between fingers until it holds together. If making ahead, wrap airtight and chill up to one day.
- To make almond filling, beat together at high speed, sugar and softened butter until blended. Beat in eggs, one at a time, until fluffy and well blended. Stir in flour and 1 cup ground almonds until just evenly mixed.
- Preheat oven to 350°F.
- To assemble pie, press pastry onto bottom and up sides of a 9-inch pie pan. Bring edges of crust even with pan rim and flute edges. Spread almond filling in pastry. Bake until crust is lightly browned and filling is puffy, about 20 minutes.
- Mix together berries and sprinkle over filling. Press gently down into filling if necessary to anchor berries. Break topping into small chunks and spread over berries. Return pie to oven and bake until crumble topping is lightly browned, about 35 minutes.
- Serve warm or at room temperature with ice cream, if desired.
Nutrition Facts : Calories 745.8, Fat 44.8, SaturatedFat 22.3, Cholesterol 167, Sodium 42.9, Carbohydrate 78.2, Fiber 5.4, Sugar 40, Protein 11.7
IMPOSSIBLY EASY MIXED-BERRY CRUMBLE PIE
Easy pie? With no crust to roll, this buttery streusel topped berry dessert is a winner.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Spray 9-inch pie plate with cooking spray. In small bowl, sitr together 1/2 cup Bisquick mix, brown sugar and nuts. Cut in 2 tablespoons cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly; set aside.
- In medium bowl, mix frozen berries, cinnamon and nutmeg. Spread in pie plate.
- In another medium bowl, stir remaining pie ingredients with wire whisk or fork until blended. Pour into pie plate. Sprinkle with streusel.
- Bake 50 to 60 minutes or until top is evenly deep golden brown.
Nutrition Facts : Calories 280, Carbohydrate 42 g, Cholesterol 65 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 30 g, TransFat 1 g
FLAKY BUMBLEBERRY PIE
When you want to make an impression, make this pie! The recipe produces one of the flakiest crusts ever, and the combination of rhubarb and different berries in the filling is delicious. -Suzanne Alberts, Onalaska, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 400°. On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond edge of plate., In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling. Cover edge loosely with foil., Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 449 calories, Fat 23g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 528mg sodium, Carbohydrate 58g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.
CRUMBLEBERRY PEAR PIE
Number Of Ingredients 15
Steps:
- 1. Prepare pie crust for one-crust filled pie using 9-inch pie pan.2. Heat oven to 350°F. In large bowl, combine 1/2 cup butter and sugar beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Stir in almonds and 1/4 cup flour just until evenly moistened. Spread mixture in crust-lined pan. Arrange pear slices on top of filling, overlapping slightly.3. Bake at 350°F. for 20 to 30 minutes or until filling and pears are light golden brown.4. Meanwhile, in medium bowl, combine 3/4 cup flour, brown sugar and almond extract mix well. With pastry blender or fork, cut in 1/3 cup butter until mixture resembles coarse crumbs.5. Remove pie from oven. Sprinkle raspberries over pears sprinkle with topping. Return to oven bake an additional 18 to 28 minutes or until topping is golden brown. Serve warm. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 550 * Calories from Fat: 310 * % Daily Value: Total Fat: 34 g 52% * Saturated Fat: 16 g 80% * Cholesterol: 110 mg 37% * Sodium: 320 mg 13% * Total Carbohydrate: 55 g 18% * Dietary Fiber: 3 g 12% * Sugars: 27 g * Protein: 7 g * Vitamin A: 15% * Vitamin C: 6% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 2 1/2 Starch, 1 Fruit, 6 1/2 Fat or 3 1/2 Carbohydrate, 6 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
JUMBLEBERRY PIE (SUMMER BERRY PIE)
Categories Berry Dairy Dessert Bake Kid-Friendly Summer Gourmet Small Plates
Number Of Ingredients 16
Steps:
- To make pâte brisée:
- In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
- Roll out half the dough 1/8-inch thick on a lightly floured surface, fit it into a 9-inch deep-dish (1 quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Chill the shell while making the filling. In a large bowl toss together the berries, the cornstarch, 1-1/2 cups of the sugar, the lemon juice, the nutmeg, and the cinnamon until the mixture is combined well, mound the filling in the shell, and dot it with the butter bits.
- Roll out the remaining dough into a 13- to 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust with the half-and-half, make slits in the top crust, forming steam vents, and sprinkle the pie lightly with the additional sugar. Bake the pie on a large baking sheet in the middle of a preheated 425°F. oven for 20 minutes, reduce the heat to 375°F., and bake the pie for 35 to 40 minutes more, or until the crust is golden and filling is bubbling. Serve the pie with the ice cream.
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