Berry season is upon us and we have so many to choose from: strawberries, raspberries, blackberries, blueberries, and of course, “bumbleberries”! You will see what a bumbleberry is when you read the recipe below that was given to me to share with you by one of our wonderful Prescott, AZ restaurantiers.
BUMBLEBERRY PIE by Billie Jo Nelson
There is no such thing as a "bumbleberry"...this means a bumble of berries.
I use the berries as listed but you may use strawberries also as long as the
amount of berries totals the same. (I prefer to NOT use strawberries as they tend to take over the flavor and also cause the cut slices to have a poor presentation). I cut the slices and warm them and add lots of creamy vanilla ice-cream! I teach a class on pie making at The Rose and the Bumbleberry Pie is the one that participants make to take home from the class. I surely hope you try this recipe. Warm regards, Billie Jo Nelson, owner, The Rose Restaurant
INSTRUCTIONS:
Prepare enough pastry for a 9", two crust pie
Roll out one pastry crust and use it to line the pie pan
In a medium size bowl well mix the following and set aside:
1 Cup of sugar
5 Tablespoons of flour
2 Tablespoons of corn starch
1/2 Teaspoon cinnamon
In a large bowl combine the following:
1-1/2 Cups red raspberries
1-1/2 Cups blackberries
1-1/2 Cups Marion berries (These are like LARGE blueberries; they are grown in Oregon.)
(If you have less or more than one of the berries, just make sure you have a total of 4-1/2 cups.)
Sprinkle the sugar mixture on top of the berries and gently toss. Scoop the
sweetened berries into your pastry. There will be some sugar mixture left in the bottom of the bowl. *Gently sprinkle it onto the berries in the pastry.
(*NOTE: I do not put all of this sugar mixture on the berries as that makes the pie too moist and hard to plate. As a "rule of thumb", I probably have about a
1/3 cup of sugar mixture left that gets tossed out.)
Place three pats of butter on top of the pie and roll out your second pastry. Place the pastry on top of the pie and seal by crimping the edge. Beat an egg until well combined and brush the egg on the top crust. Make a few slits in the crust to allow for the escape of steam.
Bake at 375 degrees for about 35 to 40 minutes in the lower one third of your oven. As oven temperatures vary, make sure the pie is a deep, golden color. This assures your bottom pastry is well cooked.
Cool the pie before cutting and serving. Warm each piece in your microwave and top with vanilla ice cream.
Enjoy!
