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.
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!
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.
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.
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.
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!