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Classic Bumbleberry Pie

 Classic Bumbleberry Pie
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
8 ServingsPrep: 20 min. Bake: 55 min. + cooling


  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Classic Bumbleberry Pie (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.