Canfield Fair Blue Ribbon Award Winning Bumbleberry Pie

Submitted by Annette DePalmo on Sat, 2016-11-12 17:32

Hi, welcome to my blog!  There is nothing like homemade pie at Thanksgiving.  Bumbleberry pie has been a family favorite for years.  We have had Thanksgivings that there were as many pies as there were people! Lol! Full of delicious strawberries, raspberries, blueberries, apples and rhubarb this pie is

sure to please the pie lovers in your family as well!  It's great when fresh berries are in season but when they are not I just buy bags of frozen mixed berries.   Don't worry about the kind of berries or the ratio, as long as you have 3 cups of mixed berries, plus rhubarb and apples I promise this pie will come out great!  You can find frozen rhubarb at Whitehouse Fruit Farm.  Also, when using frozen berries I add a little more flour to make sure the pie sets up, but to be perfectly honest, even if your pie is a little runny it will still be delicious! When I just don't have time to make the crust from scratch I will use Pillsbury pie crusts in the refrigerator section of the grocery store.  There is nothing wrong with easy!  

While you're here feel free to take a look at my Century 21 website.  It's a great tool if you are looking for a house.  Remember, I've been selling houses for over 26 years and have the "Perfect Recipe for Success!"  Let me know if I can help you with any of your real estate needs:)

Canfield Fair Blue Ribbon Award Winning Bumbleberry Pie
 
Crust
 
2 cups all purpose flour
1 tsp. salt
3/4 cup chilled Crisco vegetable shortening
4-8 Tbs. ice cold water
 
Filling
 
1 Medium apple, peeled and diced - I like Granny Smith
1 cup fresh or frozen rhubarb, thawed and drained if frozen
1 cup fresh or frozen raspberries, thawed and drained if frozen
1 cup fresh or frozen blueberries, thawed and drained if frozen
1 cup sliced fresh or frozen strawberries, thawed and drained if frozen
1 cup sugar
1/2 cup flour, if using frozen berries add 2 heaping Tbs. flour
1 Tbs. lemon juice
 
Egg Wash
 
1 egg
1 tsp. milk
 
Topping
 
3 tsp. Sugar in the Raw, or other large, course sugar
 

Blend flour and salt in a medium mixing bowl.

Cut shortening into flour mixture using a pastry blender or fork until mixture resembles coarse crumbs with some small pea-sized pieces remaining.

Stir in just enough water with a fork until dough holds together.  Divide dough in half and shape into balls.  Flatten each ball into a 1/2" round disk, wrap in plastic wrap and chill for 1 hour.

Preheat oven to 400 degrees.  On a lightly floured surface roll out half the dough to fit a 9" pie plate.  Transfer dough to pie plate.  Trim pastry to 1/2" beyond edge of plate.  

In a large bowl combine filling ingredients.  Pour into crust.  

Roll out the remaining dough.  Cut into strips.  Make a lattice top crust  Seal and flute edges.  

Mix egg and milk together to create egg wash.  Brush top of crust with egg wash.  Sprinkle with Sugar in the Raw.

Cover the edges loosely with foil.  

Bake 20 minutes.  Reduce heat to 350 degrees, remove foil and bake an additional 40-45 minutes until crust is golden brown and filling is bubbly.  Cool on a wire rack.  Enjoy!