Welcome to the 2nd installment of our summer pie series! If you missed the announcement last time, my mom is teaming up with me to bring you amazing pie recipes throughout the season. I’m so excited to share this week’s pie with you because it involves such a unique and delicious pairing of fruits!
Before I get all excited about fruit (which happens a lot), let’s talk about pie crust for a second. There are some things that are definitely worth taking your time with in the kitchen. But there’s also a time and a place for shortcuts! Lattice crust makes for a beautiful presentation on a pie, but all that weaving and tinkering with delicate pie dough doesn’t make the pie taste any different. I don’t know about you, but I’d rather save those precious minutes for when it’s time to eat said pie. Enter the most amazing gadget ever!
Bakers tend to have really cool gadgets. My mom has owned this Norpro Lattice Pie Top Cutter (<–affiliate link!) for years now and it is such a cool item to have in your kitchen if you love to bake. The tool is only $5 and basically it gives you the beautiful lattice-like appearance in an instant! No sweat, no tears, no time wasted that you could be using to watch YouTube videos of kittens dancing to Turn Down For What. Big time stuff.
(By the way, Mom suggests a cold, floured pie crust that has been rolled out pretty thickly to get the best results with the cutter.)
In honor of rhubarb season coming to a close and berry season beginning, we made a delicious bumbleberry pie today! Bumbleberry is just an awesome word for a pie made with mixed berries. This one is made the traditional way with apples and rhubarb added to the filling with the berries!
- 2 pie crusts, prepared or homemade
- 2½ c. mixed berries (our mix had blueberries, blackberries, and raspberries)
- 1 c. diced rhubarb
- 2½ c. thickly sliced apples
- 1⅓ c. sugar
- ¼ c. instant tapioca powder
- 2 T. cornstarch
- ¼ t. salt
- 4 T. butter, thickly sliced
- egg wash (1 egg yolk + 2 T. cream), optional
- turbinado sugar, optional
- Preheat oven to 400 degrees.
- Stir together the berries, rhubarb, apples, sugar, tapioca powder, cornstarch, salt, and butter until the fruit is coated with the dry mixture. Set aside.
- Press the first pie crust into the bottom of a pie pan.
- Pour the entire fruit mixture over the bottom crust and spread the fruit a little to distribute it evenly in the crust.
- If using a pie top cutter, flour the remaining pie crust and press firmly on the crust to cut it. Gently peel back the cutter to reveal your cut crust.
- Gently transfer the crust over top of your pie, trimming any excess crust and crimping the edges into the bottom crust. If not using a pie top cutter, simply transfer the top crust onto the pie and cut a few vent holes in the dough with a sharp knife. Crimp edges into bottom crust.
- Using your fingers or a small pastry brush, brush the egg wash over the pie crust. If your pastry brush is too large to brush the dough without getting any egg wash into the holes of the crust, use your finger instead to brush the egg wash onto the crust.
- Sprinkle with about 1 T. of turbinado sugar for garnish if desired.
- Bake for 20 minutes at 400 degrees. Lower temperature to 350 and continue to bake for another hour, or until the filling is bubbling and glossy in the center. Cover the edges of the crust with aluminum foil if they start to brown too much during cooking.
- Let the pie set at room temperature for at least 2 hours before serving.
The flavor combination in this filling is out of bounds. I just love the balance of tartness and sweetness that you get when cooking with berries! This is a pie I could eat all day long.
I think I owe myself an extra long workout after the huge slice of this I ate. It’s so worth it!