Bumbleberry Pie

Bumbleberry pie is a Canadian favorite...a combination of apples, rhubarb and assorted berries. With so much emphasis on eating locally grown products these days, here's a dessert that uses all home-grown fruits over here. In season...the berries, apples and rhubarb are picked fresh in the garden. At this time of the year, they come from the freezer. Either way, there's nothing like fresh bumbleberry pie!



This recipe originated with Jean Pare of Company's Coming...a Canadian favorite...and I've changed it up a little over the years. Use your favorite pastry recipe...check out Anneliese's pastry tips on this blog...or purchase ready-made pastry at the supermarket. I usually make a large batch of pastry (recipe on the Tenderflake lard package) and freeze the pastry to use later at a moment's notice.
Ingredients:

• Pastry for a 2 crust pie
• 2 cups cooking apples, peeled and sliced
• 1 cup rhubarb, chopped
• 1 cup blackberries
• 1 cup raspberries
• 1 cup sugar
• 1/3 cup flour
• 1 tablespoon tapioca
• 1/4 -1/2 teaspoon granulated sugar

Method:

1. Roll out pastry and line 9 inch pie plate. Roll top crust and set aside.
2. Combine 1 cup sugar with flour and tapioca in large bowl.
3. Add apples, rhubarb and berries. Toss well.
4. Turn into pie shell.
5. Dampen crust edge; cover with top pastry. Trim and crimp to seal.
6. Pierce top crust with fork to vent.
7. Sprinkle with remaining sugar.
8. Bake at 400°F for 15 minutes. Reduce heat to 350°F and continue to bake for another 40 minutes...or until golden and bubbly.

Feel free to substitute other berries...try strawberries or blueberries as well. Bumbleberry filling is whatever you choose to make of it!