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    Home » Everything Amish » Plain Culture

    Amish Classic - Bumbleberry Pie and Easy Crust

    Published: Feb 17, 2017 · Updated: Feb 17, 2017 by Kevin Williams | Leave a Comment

    Amish Bumbleberry Pie

    By Kevin Williams

    A bumble what? There's no such thing as a bumbleberry; it's just the name given to assorted mixed berries in pies and preserves. A few Amish Cook readers in the past have gone to the grocer store produce manager and inquired about buying bumbleberries. SIGH. The term originated in Canada but has since spread all over the world. Bumbleberry pie is perfect for summer months when berries are everywhere. You can substitute whatever's available or in season—simply use the same amounts.

    Amish Classic - Bumbleberry Pie and Easy Pie Dough
     
    Print
    Cook time
    45 mins
    Total time
    45 mins
     
    Serves: 1 pie
    Ingredients
    • 1 c blueberries
    • 1 c raspberries
    • 1 c strawberries, chopped
    • 1 c chopped rhubarb
    • 1 c apples, peeled and chopped
    • 1 c sugar, plus more for topping
    • ⅓ c all-purpose flour
    • 1 tablespoon fresh lemon juice
    • Homemade Pie Dough (make 2 disks)
    • 3 c all-purpose flour
    • 1 teaspoon salt
    • 1 c lard
    • 1 lg egg
    • ⅓ c cold water
    • 1 tablespoon apple cider vinegar
    Instructions
    1. PREHEAT the oven to 425°F.
    2. TO CREATE THE CRUST: Combine the flour and salt in a large bowl. Add the lard and rub it into the flour with your fingertips until the mixture resembles course crumbs. Add the agg, water, and vinegar and stir with a fork until the dry ingredients are moistened. Form the fough into a ball and divide that into three balls. Form a ball into a disk and roll it out to a ⅛-inch thickness on a floured surface.
    3. FIT the first dough disk into a 9-inch pie pan and trim the edges to a 1-inch overhang. Fold the dough under and crimp the edges. Keep the second disk (top crust) aside. Form the remaining ball of dough into a thick disk and place in a resealable plastic bag to freeze for up to 3 months.
    4. COMBINE all of the filling ingredients in a large bowl until well blended. Spoon the fruit filling into the piecrust. Use some water to wet the rim of the bottom crust, which will help both crusts adhere together. Cover the pie with the top crust and crimp the crusts together all the way around. Make three slits in the crust. Sprinkle the top with a little sugar. Bake for 15 minutes, and then decrease the heat to 325°F and bake for another 30 minutes, until the crust is golden and the fruit filling begins to bubble out through the slits. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes. Store any leftovers in a sealed container. The pie will keep for about 5 days.
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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