Recipe

Beautiful Bumbelberry Pie Recipe

	Midgelet / All my dishes 11 months ago . 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 Prep:15m Cook:60m Servings:8	Midgelet
	raspberries blueberries strawberries rhubarb apples sweet pies fruits

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Fans

choclytcan

lacrenshaw

dragonwing

herby

Ingredients

1 pastry for a double-crust 9-inch pie, refrigerated

Filling: frsh or frozen fruit

1 cup raspberries

1 cup blueberries, picked over for stems

1 cup sliced strawberries

1 cup rhubarb, stalks sliced crosswise 1/2-inch thick

OR 1 cup apples,p[eeled thin sliced

1 cup sugar

2 tablespoons fresh lemon juice

1/3 cup all-purpose flour

2 tablespoons cold unsalted butter, cut into small pieces

Optional topping:

1 tablespoon coarse sugar or granulated sugar

Directions

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.

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Comments

lacrenshaw 11 months ago said:
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

herby 11 months ago said:
High 5!

22566 11 months ago said:
~~~GREAT PIE~~~!!!!

Thank-you

Kind Regards

dragonwings647 11 months ago said:
YUMMMMMMM YUMMMMMMM THANKS

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