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Bumbleberry pie
Canadian double-crust pie of mixed berries, apple and rhubarb
There is no such thing as a bumbleberry: the name is a joke from the diners and farm stands of the Maritimes and Ontario, where a pie is baked from whatever berries are in season plus a little apple and rhubarb. The result is a tall, jammy, double-crust pie that is sweet and sharp at the same time, with a flaky golden lid. Canadians eat it in summer cottage season and at Thanksgiving with vanilla ice cream or a slice of aged cheddar. Cutting it while warm is the classic error, because the juices run all over the plate. Chef's tip: bake until the juice bubbles thickly through the vents, not just at the edges; that is the sign the cornstarch has cooked and the filling will set.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the pastry
- 13 oz plain flour
- 1 tbsp sugar
- 1 tsp salt
- 8 oz cold butterdiced
- 1 tsp cider vinegar
- ½ cup iced waterabout
For the filling
- 10 ½ oz applepeeled and diced (about 2)
- 7 oz rhubarbcut into 1 cm pieces
- 7 oz blueberries
- 5 ½ oz raspberries
- 5 ½ oz blackberries
- 5 ½ oz strawberrieshalved
- 7 oz caster sugar
- 1 ⅝ oz cornflour
- 1 lemonzest and 1 tbsp juice
- ¼ tsp ground cinnamon
To finish
- 1 tbsp milkfor brushing
- 1 tbsp demerara sugar
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Method
0/8 doneStep 1: Rub 8 oz cold butter into 13 oz plain flour, 1 tbsp sugar and 1 tsp salt until the butter is in pea-sized pieces. Mix 1 tsp cider vinegar into ½ cup iced water and add it gradually, tossing with a fork, until the dough just holds when squeezed.
Step 2: Divide into two discs, one slightly larger, wrap and chill for at least 30 minutes.
30 minStep 3: Toss 10 ½ oz apple, 7 oz rhubarb, 7 oz blueberries, 5 ½ oz raspberries, 5 ½ oz blackberries and 5 ½ oz strawberries with 7 oz caster sugar, 1 ⅝ oz cornflour, 1 lemon and ¼ tsp ground cinnamon. Leave for 15 minutes.
15 minStep 4: Heat the oven to 425°F (400°F fan) with a baking tray on the lowest shelf. Roll the larger disc to 3 mm and line a deep 23 cm pie dish.
Step 5: Spoon in the fruit and all its juice. Roll the second disc into a lid, lay it on top, trim, and crimp the edges firmly. Cut four or five steam vents.
Step 6: Brush with 1 tbsp milk and sprinkle with 1 tbsp demerara sugar. Chill for 10 minutes.
10 minStep 7: Bake on the hot tray for 20 minutes, then lower the oven to 375°F (350°F fan) and bake for 40–45 minutes more, until the crust is deep golden and thick juice bubbles through the vents.
62 minStep 8: Cool for at least 3 hours before cutting, so the filling sets. Serve at room temperature.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 5 g
- Carbs
- 66 g
- Fat
- 22 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bumbleberry pie take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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