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Classic Bumbleberry Pie Recipe

Classic Bumbleberry Pie Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling YIELD:8 servings


  • 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)


  • 1. In a large bowl, combine sugar and tapioca. Stir in the rhubarb, apple and raspberries; toss gently to coat. Let stand for 15 minutes.
  • 2. 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.
  • 3. 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: 459 calories, 14g fat (6g saturated fat), 10mg cholesterol, 202mg sodium, 82g carbohydrate (49g sugars, 2g fiber), 3g protein.

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tuscalooso User ID: 2401195 102524
Reviewed Apr. 27, 2010

"Great pie to start out the rhubarb season with! Delicious!"

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