- 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)
- 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.
Originally published as Bumbleberry Pie in Simple & Delicious May 2010, p55
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Classic Bumbleberry Pie
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 27, 2010
"Great pie to start out the rhubarb season with! Delicious!"