Bumbleberry is a term used to describe mixed berries used in various recipes, including blueberry pie. The origin of the pie is traced to pioneer cooks in the Americas, and the simplest version is a combination of mixed berries baked between two pastry or pie crusts. Other ingredients like rhubarb or apples can be added, and the filling must be thickened with flour, cornstarch, or tapioca. The pie can be served hot or cold with ice cream or whipped cream.
Bumbleberry is a fabulous name, but don’t expect local farmers’ markets to stock these mystery berries. Instead, the word is typically used to describe mixed berries—basically anything on hand—that are combined and used in various recipes. The most famous of these may be blueberry pie, although there are recipes for blueberry pies, chips, soufflés, and even tiramisu. The origin of bumbleberry pie is often traced to pioneer cooks in the Americas, although some suggest the name may have originated earlier in Europe.
The simplest bumbleberry pie is a combination of mixed berries baked between two pastry or pie crusts. Cooks may choose to use a lattice crust on the top, because it tends to cook more evenly. The typical berries used vary but can include berries such as blackberries, raspberries, strawberries and/or blueberries. When people don’t want to hunt for berries, they can always make this pie with frozen mixed berries.
Sometimes the recipes contain more than just berries. Other ingredients may include rhubarb, apples or currants. These cakes are sometimes called “kitchen sink” cakes because they welcome many tasty additions.
However, when adding things like rhubarb or apples, be sure to cook all the fruit first and layer it in a baked pie shell. When using this method, top the cake with whipped cream or whipped topping and then sprinkle some fresh berries on top. Alternatively, finish this cake with a layer of meringue and bake until the meringue is golden brown.
When using any type of berry, one issue is making sure the filling doesn’t spill out of the pie. This cake is particularly juicy and the juices will need to be thickened with flour, cornstarch or tapioca. Use whichever of these thickening agents is more appealing and add appropriate amounts as recommended by the recipe.
Some blueberry tart recipes designed for mixed frozen berries ask the cook to refrain from using sweetened berries. When selecting frozen berries, be sure to read labels to purchase unsweetened types. Otherwise look for recipes that may contain the extra sugar in the pre-sweetened berries.
Serving suggestions for bumbleberry pie vary. The two simple tarts are excellent hot or cold. When hot, consider adding vanilla or sweet cream ice cream. The fresh cakes also go well with ice cream or a dollop of sweetened whipped cream.
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