{"id":1984,"date":"2023-05-21T20:44:09","date_gmt":"2023-05-21T20:44:09","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=1984"},"modified":"2025-05-27T17:16:41","modified_gmt":"2025-05-27T17:16:41","slug":"bumbleberry-pie","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/bumbleberry-pie\/","title":{"rendered":"Bumbleberry Pie"},"content":{"rendered":"\n
\n
\n
\"\"
Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n

From the kitchen of Stephanie Knewasser<\/h4>\n\n\n\n

Line 2 pie pans with pie crust<\/em><\/strong>. <\/p>\n\n\n\n

\n
Pie Crust (Oil)<\/a><\/div>\n\n\n\n
Pie Crust (Crisco)<\/a><\/div>\n\n\n\n
Pie Crust (Butter)<\/a><\/div>\n<\/div>\n\n\n\n

In a large bowl, combine:<\/p>\n\n\n\n

4 c apples – peeled, cored and chopped<\/strong><\/em><\/p>\n\n\n\n

2 c chopped rhubarb<\/strong><\/em><\/p>\n\n\n\n

2 c sliced strawberries<\/strong><\/em><\/p>\n\n\n\n

2 c blueberries<\/strong><\/em><\/p>\n\n\n\n

2 c raspberries<\/strong><\/em><\/p>\n\n\n\n

2 Tbsp lemon juice<\/strong><\/em><\/p>\n\n\n\n

Mix together:<\/p>\n\n\n\n

2 c sugar<\/strong><\/em><\/p>\n\n\n\n

2\/3 c flour<\/strong><\/em><\/p>\n\n\n\n

2 Tbsp tapioca<\/strong><\/em><\/p>\n\n\n\n

Toss with fruit mixture.<\/p>\n\n\n\n

Divide fruit filling between the 2 pie crusts.<\/p>\n\n\n\n

Cover with top crust<\/strong><\/em>.<\/p>\n\n\n\n

Brush tops with egg wash<\/em><\/strong> (1 egg yolk beaten with 2 tablespoons water).<\/p>\n\n\n\n

Cut a few slits in the top to allow steam to vent.<\/p>\n\n\n\n

Bake @ 350, 50 to 60 minutes, or until filling is bubbly and top is golden.<\/p>\n\n\n\n

This makes 2 pies.<\/p>\n\n\n\n

NOTES<\/p>\n\n\n\n