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What is a Bumbleberry Pie?

Berries for making a bumbleberry pie.
Cornstarch, which is used to make bumbleberry pie.
Bumbleberry pie uses whatever berries are available.
Bumbleberry pie may be finished with a meringue topping and then browned in the oven.
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  • Written By: Tricia Ellis-Christensen
  • Edited By: O. Wallace
  • Last Modified Date: 22 September 2014
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Bumbleberry is a fabulous name, but don’t expect local farmer’s markets to sell these mysterious berries. Instead, the word is typically used to describe mixed berries, pretty much anything on hand, which are combined and used in various recipes. The most famous of these may be bumbleberry pie, though recipes for bumbleberry cakes, crisps, soufflés, and even tiramisu exist. The origin of bumbleberry pie is often traced to pioneer cooks of the Americas, though some suggest the name may have originated earlier in Europe.

The simplest bumbleberry pie is a combination of mixed berries baked in between two pastry or pie crusts. Cooks may choose to use a lattice crust on the top, because it tends to bake more evenly. Typical berries used vary but may include berries like blackberries, raspberries, strawberries, and/or blueberries. When people don’t want to hunt up berries, they can always make this pie with frozen mixed berries.

Sometimes recipes for bumbleberry pie contain more than berries. Additional ingredients may include things like rhubarb, apples or currants. These pies are sometimes called “kitchen sink” pies because they welcome plenty of tasty additions.

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Still, when adding things like rhubarb or apples, be sure to cook all the fruit together first and layer it into a baked pie shell. When using this method, top bumbleberry pie with whipped cream or whipped topping and then scatter a few fresh berries on the top. Alternately, finish this pie with a layer of meringue and bake in the oven until the meringue is golden brown.

When using any type of berries, one issue is making sure that the filling doesn’t leak out of the pie. Bumbleberry pie is notably juicy and the juices will need to be thickened with flour, cornstarch or tapioca. Use whichever one of these thickening agents is most appealing, and add appropriate amounts as recommended by recipe.

Some bumbleberry pie recipes designed for mixed frozen berries ask that the cook refrains from using sweetened berries. When selecting frozen berries, be sure to the read the labels to purchase unsweetened types. Otherwise look for recipes that can accommodate the extra sugar in pre-sweetened berries.

Serving suggestions for bumbleberry pie vary. Simple two crust pies are excellent warm or cold. When warm, consider adding vanilla or sweet cream ice cream. Cool pies also go well with ice cream or a dollop of sweetened whipped cream.

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anon146421
Post 4

The absolute best bumbleberry pie my husband and I ever had was a Bill Peyto's restaurant in Lake Louise, Canada. The only difference I remember from that bumbleberry pie and all the recipes I'm finding on the web is that the berry "mixture" must have been cooked down or throughly blended, because with their pie, you couldn't see the individual berries and we search all over Canada for bumbleberries.

win199
Post 3

@plaid - I don't know what sounds better your recipe or googie's! I will probably try both though because I am a big berry fan. I like the fact that Bumbleberry pie addresses the quick collection of berry ingredients that you all ready have and that is how the name came about - that's pretty neat.

plaid
Post 2

@googie98 - That recipe looks so simple and sounds really tasty. I love pie, but I often make Bumbleberry Crepes. They are so simple, you just make the Crepe recipe as usual and stuff with Bumbleberry filling and whipped cream (you mix the cream and berries together).

googie98
Post 1

There are many different recipes for bumbleberry pie out there but this one is my favorite. You need: 2 (9 inch) unbaked pie crusts, 1 ½ cup sugar, 1/3 cup flour, 1 cup rhubarb (cut into pieces), 1 cup blackberries, 1 cup raspberries, and 2 cups sliced apples.

Preheat your oven to 350 degrees. In a large bowl, stir the sugar and flour together. Add the fruit and toss together. Turn it into the pie shell. Cover the pie with a pastry top and then seal the edges. Cut vents in the top of the pie. Bake for about 45 minutes.

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