Bumbleberry Pie Recipe

Bumbleberry Pie Recipe photo by Taste of Home

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What a delightful ending to any meal! Apple, raspberries and rhubarb work in unison to create this fresh-flavored pie. Judy Parker - Albuquerque, New Mexico

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Bumbleberry Pie Recipe

Prep: 20 min. Bake: 55 min. + cooling

Yield: 8 Servings

20 55 75

Ingredients

1-3/4 cups sugar
5 tablespoons quick-cooking tapioca
3 cups chopped fresh or frozen rhubarb, thawed
1 medium tart apple, peeled and chopped
1 cup fresh or frozen raspberries
Pastry for double-crust pie (9 inches)

Directions

In a large bowl, combine sugar and tapioca. Stir in the rhubarb, apple and raspberries; toss gently to coat. Let stand for 15 minutes.
Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Spoon filling into crust. Roll out remaining pastry to fit top of pie. Cut slits in pastry. Place pastry over filling; trim, seal and flute edges. Cover edges loosely with foil.
Bake at 375° for 25 minutes. Remove foil and bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 piece equals 459 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 202 mg sodium, 82 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Bumbleberry Pie in Simple & Delicious May 2010, p55