Individual Bumble Berry Pies

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Bumble berry pie is my absolute favorite pie of all time.  For me, this pie screams comfort food!   Whatever season, I could eat this pie, if only the ingredients were always in season.  How I discovered bumble berry pie was at a farmer’s market.  This Amish man would sell these delicious pies every Wednesday and Saturday.  I had always loved strawberry rhubarb pies, but when I saw bumble berry, I was intrigued, I had to try it.  I was instantly hooked, strawberry rhubarb shed a tear that day, because I moved on to better pie.

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My version/the Amish copycat of bumble berry pie has 4 fruity ingredients – rhubarb, green apple, strawberries and raspberries.  This pie pairs tart and sweet perfectly.  See?! Now you know why I ditched the strawberry rhubarb pie!

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So you might be thinking, why the individual pies, verse the homey big pie? Well, for one, I didn’t have enough rhubarb on hand, opps.  So what did I do, I made individual pies! Portion control, no sharing required and a nice amount of flaky crust in every bit! So, why don’t we make individual pies all the time!?

So I’ll let you in on a secret, I made my life easy and bought frozen raw pie dough. I know, shame on me.  I used Trader Joe’s frozen pie dough, and can I tell you, that it came out so flaky and delicious! I would use it again in a heart beat.

I’ll let you in on another secret, don’t cover your leftovers with a plastic cover, or plastic wrap. The crust will lose it’s flaky crust.  Instead, loosely cover you pie or storage container with foil.

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This pie is a great end of the summer, beginning of fall pie.  It’s fruity flavors are bright, but the warmth of the cinnamon and vanilla create a cozy feeling.

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Bumble Berry Pie Recipe:
1 3/4 C. Rhubarb (Roughly Chopped)
1/2 of One Lg. Green Apple (Peeled & Chopped)
1/2 C. Strawberrys (Roughly Chopped)
1/4 C. Raspberries
1 C. Granulated Sugar
1/4 C. Brown Sugar
1/4 tsp. Cinnamon
1/2 tsp. Vanilla Extract
4 tsp. Cornstarch (Sifted)

Store bought raw pie dough or homemade.

Preheat oven to 400.

Instructions:
1. Chop fruit as specified above. In a large bowl, mix fruit, sugars, cinnamon and vanilla. Once mixed well. Add 1 tsp. of sifted cornstarch at a time and mix well. You will repeat this until each of the 4 tsp. are well incorporated. If you do not sift the cornstarch, you will end up with chunks of cornstarch throughout the fruit.

2. Roll out your pie dough and cut out 9 (4 inch) circles. Grease a muffin pan and line the pie dough in each round. Fill with the fruit filling just to the top.

3. Make sure to put a pan lined with foil under your muffin tin to catch liquid sugar. Cook for 40 – 45 minutes. Let cool and take a knife and round the edges, which will release them from the pan. Serve with vanilla ice cream and enjoy!

**For enough filling for a  9inch pie, multiply this recipe by 1.5.

I hope you try this recipe and love it! I promise you won’t regret it!

xo,
Marlee

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