Bumbleberry Pie I

22 Reviews Add a Pic
Doreen Wetheral
Recipe by  Doreen Wetheral

“This pie is a mixture of four flavors: apples, raspberries, blackberries, and rhubarb.”

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Adjust Servings

Original recipe yields 1 9-inch pie



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top.
  3. Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.

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Reviews (22)

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This pie was excellent, and it lasted all of one day at my house with 3 people. As suggested by another reviewer, I added less sugar and only put in 3/4 cup and it was plently sweet. I also substituted red raspberries for the blackberries, and added about 8 black cherries that I had in the fridge so I could get rid of them. I made a lattice crust on top, and the pie came out of the oven looking awesome with a really really pretty color to it. It smelled great and tasted the same.



Great recipe but very sweet, suggest reducing sugar to personal taste.



This pie is a winner! A perfect blend of fruits. I used frozen rhubarb and frozen berries and it was still great. Be gentle when blending the berries in so you do not crush them.

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Amount Per Serving (8 total)

  • Calories
  • 404 cal
  • 20%
  • Fat
  • 14.5 g
  • 22%
  • Carbs
  • 67.2 g
  • 22%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 281 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Berry Rhubarb Pie


next recipe:

Old Fashioned Strawberry Pie