Bumbleberry Pie
Bursting with the vibrant flavors of summer, Bumbleberry Pie is a delightful medley of mixed berries—blueberries, raspberries, blackberries, and strawberries—enhanced with the natural sweetness of diced apples and warm notes of cinnamon. Layered inside a buttery, flaky homemade crust, this pie is a feast for the senses. The filling is thickened perfectly with cornstarch and brightened with a splash of lemon juice, creating a luscious, fruit-packed interior that pairs beautifully with the golden, sugar-sprinkled top crust. Whether you opt for a lattice design or a classic double crust, this pie is an irresistible centerpiece for any dessert table. Perfectly baked to bubbly perfection, it's a must-try for berry lovers and pie enthusiasts alike.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter
- 0.5 teaspoons Salt
- 6 tablespoons Cold water
- 4 cups Mixed berries (blueberries, raspberries, blackberries, sliced strawberries)
- 1 cup Apples, peeled, cored, and diced
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 3 tablespoons Cornstarch
- 2 tablespoons Lemon juice
- 0.5 teaspoons Ground cinnamon
- 1 large Egg
- 1 tablespoon Water (for egg wash)
- 2 teaspoons Coarse sugar (for topping)
Instructions
In a large bowl, combine the flour and salt. Add the chilled butter cubes and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the mixed berries, diced apple, granulated sugar, brown sugar, cornstarch, lemon juice, and ground cinnamon. Stir well until the fruits are evenly coated. Set aside.
On a lightly floured surface, roll out one disc of chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, allowing the edges to hang over.
Pour the fruit filling into the pie crust and spread evenly.
Roll out the second disc of dough into a 12-inch circle. Place it over the fruit filling, or cut it into strips to create a lattice top. Trim the excess dough, leaving about 1/2 inch overhang, and crimp the edges to seal.
In a small bowl, whisk together the egg and 1 tablespoon of water to make an egg wash. Brush the top crust with the egg wash and sprinkle with coarse sugar.
Cut a few small slits in the top crust for steam to escape, if not using a lattice top.
Place the pie on a baking sheet to catch any overflow, and bake in the preheated oven for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool completely at room temperature for 2–3 hours before serving to let the filling set.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 37.4 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 242 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
