I don’t really know if bumbleberry pie originated in Canada but it is definitely a Canadian favorite. When I was growing up this was my absolute most favorite pie! For those of you who have never heard of it, you’re probable wondering what the hell a bumbleberry is, well I can assure you that no such magical berry exists…at least that I know of. The name just refers to a big mish mash of berries, get it? Bumble of berries? Ok, I’ll admit that I have no idea where the bumble comes from, so lets just go with it. Anywhoo….
When I was just a wee little Maggie, every summer when berry season came about, my mom would recruit me and my sister to head out with our buckets and fill them until they were brimming with plump fresh berries. Besides for the fact that I would eat my weight in berries as I filled my bucket, I can’t say I appreciated the experience quite like I would today. I’m pretty sure my mom could attest to this being the one who had to endure my constant bitching and complaining (love you mom!). Nowadays, I almost get excited at the prospect of picking my own fruit! It’s the little things in life, amiright? Or amiright?
This pie can be made anytime of year if you happen to have a supply of fruit in your freezer, but there’s nothing better then taking advantage of that fresh summer fruit. To make this truly Canadian, I hit up the farmers market and used all B.C. and Alberta grown fruit. So. Freakin’. Good! Bubbly, juicy and packed with gorgeous blueberries, raspberries, apples, rhubarb, cherries and strawberries, you’ll take one bite of this and think you’ve died!…you know….in a good way. Mmmmmm, pie.
Makes 1 9” pie
- 1 cup (5 oz) cherries, pitted
- 2 cups (9 oz) apples, peeled and chopped
- 1 cup (4.5 oz) rhubarb, chopped
- 1 cup (4.5 oz) strawberries, cut into halves
- 1 cup (4.5 oz) raspberries
- 1 cup (4.5 oz) blueberries
- 1 tablespoon lemon juice
- 2/3 cup white sugar
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1/4 cup tapioca starch
- pinch of salt
- Double pie pastry
Preheat oven to 375 degrees F.
Roll out dough portions to fit a 9 inch pie pan. Place bottom crust in pie pan. Cover loosely with plastic and set in fridge, along with top crust, to chill.
In a large bowl, combine cherries, apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. In a small bowl, mix together the sugars, cornstarch, salt and tapioca; gently toss with fruit mixture. Place mixture into the pastry lined pie pan. Cover with top crust; trim and crimp edges. Brush tops with some non-dairy milk. Cut a few slits in the top to allow steam to vent or rock out with a skull and crossbones cookie cutter
Bake in preheated oven for 60 to 70 minutes, or until filling is bubbly in center and top is golden brown. Remove from oven and let cool on wire rack.