Doreens Bumbleberry Pie 22 Recipes

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.

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Whisk egg, vinegar and water; sprinkle over dry ingredients and toss. If needed, add more water, 1 tablespoon at a time, until dough can be formed into a ball. Divide into four balls. Cover and chill for 30 minutes. , On a lightly floured surface, roll out two balls to fit two 9-in. pie pans. Combine filling ingredients (partially thaw fruit if necessary); spoon into crust. Roll remaining pastry to fit pies; place over filling. Seal and flute edges. , Beat yolk and water; brush over pies. Cut slits in top crust. Bake at 350° for 50-60 minutes or until golden brown.

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.

Steps:

• Roll out bottom pie pastry; place into a 9 ½ inch deep dish pie pan; scuplt/flute edge into a upstanding ridge.
• Place pie shell in freezer for about 15 minutes; also place remaining unrolled pastry in the freezer.
• Preheat oven to 400°.
• In a big bowl, combine the berries, rhubarb, sugar, and lemon juice; toss gently to mix.
• Add in flour; toss gently again.
• Turn the filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
• Dot the top of the filling with the butter.
• Using the large holes of a box grater, grate the other half of the pastry directly over the fruit, as if it were a block of cheese.
• Using a fork, gently move the gratings here and there for an even covering.
• Sprinkle the coarse sugar over the top.
• Put the pie on the center oven rack; bake for 30 minutes.
• Decrease oven temp to 375° and rotate pie 180°; also slide a foil-lined baking sheet onto the rack below to catch any spills.
• Continue baking 25-30 minutes, until the top is golden brown and the juices bubble thickly around the edge (**tent with foil if pie crust starts to become too brown).
• Transfer pie to a wire rack; let cool at least 2 hours before serving.
• *Don't stress about making the top of the pastry nice and even; if it is a little clumpy, that is fine; the pastry tends to settle in the heat of the oven, leaving a cobbler-like finish.

Steps:

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

Steps:

• Heat oven to 400º.
• Line a 9" pie plate with one of the pie crusts.
• In a large bowl, combine all the filling ingredients. Stir gently to mix.
• Spoon filling into crust.
• Top with second crust and crimp to your style.
• Cut slits decoratively on top and place pie on baking sheet in case of any spills.
• Bake 1 hour until golden brown around edges.

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.