Bumbleberry Pie

Bursting with the vibrant flavors of summer, Bumbleberry Pie is a delightful medley of mixed berries—blueberries, raspberries, blackberries, and strawberries—enhanced with the natural sweetness of diced apples and warm notes of cinnamon. Layered inside a buttery, flaky homemade crust, this pie is a feast for the senses. The filling is thickened perfectly with cornstarch and brightened with a splash of lemon juice, creating a luscious, fruit-packed interior that pairs beautifully with the golden, sugar-sprinkled top crust. Whether you opt for a lattice design or a classic double crust, this pie is an irresistible centerpiece for any dessert table. Perfectly baked to bubbly perfection, it's a must-try for berry lovers and pie enthusiasts alike.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Unsalted butter
• 0.5 teaspoons Salt
• 6 tablespoons Cold water
• 4 cups Mixed berries (blueberries, raspberries, blackberries, sliced strawberries)
• 1 cup Apples, peeled, cored, and diced
• 0.75 cups Granulated sugar
• 0.25 cups Brown sugar
• 3 tablespoons Cornstarch
• 2 tablespoons Lemon juice
• 0.5 teaspoons Ground cinnamon
• 1 large Egg
• 1 tablespoon Water (for egg wash)
• 2 teaspoons Coarse sugar (for topping)

Directions

Step 1

In a large bowl, combine the flour and salt. Add the chilled butter cubes and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Step 2

Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.

Step 3

Preheat the oven to 375°F (190°C).

Step 4

In a large mixing bowl, combine the mixed berries, diced apple, granulated sugar, brown sugar, cornstarch, lemon juice, and ground cinnamon. Stir well until the fruits are evenly coated. Set aside.

Step 5

On a lightly floured surface, roll out one disc of chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, allowing the edges to hang over.

Step 6

Pour the fruit filling into the pie crust and spread evenly.

Step 7

Roll out the second disc of dough into a 12-inch circle. Place it over the fruit filling, or cut it into strips to create a lattice top. Trim the excess dough, leaving about 1/2 inch overhang, and crimp the edges to seal.

Step 8

In a small bowl, whisk together the egg and 1 tablespoon of water to make an egg wash. Brush the top crust with the egg wash and sprinkle with coarse sugar.

Step 9

Cut a few small slits in the top crust for steam to escape, if not using a lattice top.

Step 10

Place the pie on a baking sheet to catch any overflow, and bake in the preheated oven for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.

Step 11

Allow the pie to cool completely at room temperature for 2–3 hours before serving to let the filling set.

Nutrition Facts

Serving size	1970.6 grams (1970.6g)

Amount per serving	% Daily Value*
Calories	3428

Total Fat 110.60g	142%
Saturated Fat 58.60g	293%
Polyunsaturated Fat 2.00g
Cholesterol 468mg	156%
Sodium 1335mg	58%
Total Carbohydrate 591.30g	215%
Dietary Fiber 47.70g	170%
Total Sugars 282.70g
Protein 46.00g	92%

Vitamin D 54IU	269%
Calcium 354mg	27%
Iron 19mg	105%
Potassium 1932mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.1%

Protein: 5.2%

Carbs: 66.7%