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    Home » Everything Amish » Plain Culture

    Amish Summer Favorite: Bumbleberry Pie

    Published: Jun 23, 2013 · Updated: Feb 2, 2021 by Kevin Williams | Leave a Comment

    BUMBLEBERRY PIE:  I've run this recipe before, but it is a summer favorite, so let's run it again!  No such thing as a bumbleberry, so please don’t go to your local grocer asking for them. Rather the term is basically a Canadian catch-all for a fruit free for all. Traditionally the pie – which originates in Canada – was packed with various berries, but true to Amish tradition, once they got ahold of the recipe they started adding rhubarb.  Mom’s not a big rhubarb fan so she jettisoned that for blackberries. You could also use other fruits like peaches….I overheard Mom musing about whether pineapple could be used…not sure once you get into those acidic citruses how it would fare.  Pineapple doesn’t bake very well.  But, sure, experiment!  This is a wonderfully refreshing summer pie so be “berry” creative and have at it!:)  Top picture is Mom’s beautiful pie and here is my slice of delicious pie!  look how it is just bursting with berries and fruit. Yum! The recipe is below.

    BUMBLEBERRY PIE

    Makes one 9-inch pie
    This is a delicious pie during the summer months. There’s no such thing as a bumbleberry, it’s just the name people give to this pie because it has all sorts of fruits in it. You can use whatever fruits are available or in season. Substitute seasonal fruits using the same amounts.
    2 pie crusts (homemade or prepared crusts)3
    1 cup blueberries
    1 cup raspberries
    1 cup strawberries
    1 cup chopped rhubarb
    1 cup chopped, peeled McIntosh apples
    1 cup sugar, plus additional for topping
    1 /3 cup all-purpose flour
    1 tablespoon lemon juice
    Preheat the oven to 425.

    If you using homemade pie dough,rRoll both disks of pie dough out to a 1/ 8-inch thickness on a floured surface. Fit one of the dough disks into a 9 inch pie pan. Trim the overhang to even with the top of pie pan. Set the other rolled out crust aside. In a large mixing bowl, combine all of the ingredients until well blended. Spoon the fruit filling into the pie crusts.Cover the pie with the top crust. Use some water to wet the rim of the bottom crust, that will help both crusts adhere together.Crimp the crusts together all the way around. Make three slits in 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.

     

    « Amish Scenes of Summer
    Amish Strawberry Shortcake Cups »

    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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