Beautiful Bumbelberry Pie
From midgelet 15 years ago
- 60 minutes to make
- Serves 8
. This recipe uses a unique way to make a cobbler kind of top crust for the pie.However, one can bake a reugular top crust too. See notes below
Ingredients
- 1 pastry for a double-crust 9-inch pie, refrigerated shopping list
- Filling: frsh or frozen fruit shopping list
- 1 cup raspberries shopping list
- 1 cup blueberries, picked over for stems shopping list
- 1 cup sliced strawberries shopping list
- 1 cup rhubarb, stalks sliced crosswise 1/2-inch thick shopping list
- OR 1 cup apples,p[eeled thin sliced shopping list
- 1 cup sugar shopping list
- 2 tablespoons fresh lemon juice shopping list
- 1/3 cup all-purpose flour shopping list
- 2 tablespoons cold unsalted butter, cut into small pieces shopping list
- Optional topping: shopping list
- 1 tablespoon coarse sugar or granulated sugar shopping list
How to make it
- Roll out bottom pie pastry; place into a 9 inch deep dish pie pan; scuplt/flute edge into a upstanding ridge.
- Place pie shell in freezer for about 15 minutes; also place remaining unrolled pastry in the freezer.
- Preheat oven to 400°.
- In a big bowl, combine the berries, rhubarb, sugar, and lemon juice; toss gently to mix.
- Add in flour; toss gently again.
- Turn the filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
- Dot the top of the filling with the butter.
- Using the large holes of a box grater, grate the other half of the pastry directly over the fruit, as if it were a block of cheese.
- Using a fork, gently move the gratings here and there for an even covering.
- Sprinkle the coarse sugar over the top.
- Put the pie on the center oven rack; bake for 30 minutes.
- Decrease oven temp to 375° and rotate pie 180°; also slide a foil-lined baking sheet onto the rack below to catch any spills.
- Continue baking 25-30 minutes, until the top is golden brown and the juices bubble thickly around the edge (tent with foil if pie crust starts to become too brown).
- Transfer pie to a wire rack; let cool at least 2 hours before serving.
- Don’t stress about making the top of the pastry nice and even; if it is a little clumpy, that is fine; the pastry tends to settle in the heat of the oven, leaving a cobbler-like finish.
- Note: and if you decide just to put on a regular top crust,( not grated ) seal edges well, slit top deeply in several places and bake 350 to 375 for 45 to 60 minutes and cover with foil if browning to fast.
People Who Like This Dish 4
- herby Albany, NY
- dragonwings647 Duchesne, UT
- choclytcandy Dallas, Dallas
- lacrenshaw Horsham, PA
- midgelet Whereabouts, Unknown
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
You are right, midge! I have never heard tell of a "top crust" like this one. It will be a pleasure to try (and eat)it, I'm sure! Thanks and ^5.
L
lacrenshaw
in Horsham loved it
-
high 5!
herby
in Albany loved it
-
YUMMMMMMM YUMMMMMMM THANKS
dragonwings647
in Duchesne loved it
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