Bumbleberry Pie (4 stars)

46
Bumbleberry Pie
5/6/12


We love Zions National Park and have been there many times. As you pass through the small community of Spingdale, Utah, just outside of the Park, there is a hotel called The Bumbleberry Inn, home of the famous Bumbleberry Pie!. I've never stopped but I will some day. On their website they have this description: "According to Grandpa, bumbleberries are burple and binkel berries that grow on giggle bushes, so named because they giggle when the berries ripen and the bush begins to quake, and at the precise moment that they ripen, they giggle. If you were to eat a berry while it was giggling, you would spend the rest of your life giggling!." 

Cutting the pie

Natalie asked what is the difference between bumbleberry and jumbleberry pie. Our jumbleberry is usually a combination of two or three berries where bumbleberry has a lot more. The Pie book has a couple of bumbleberry variations and here's our own. 


Crust: Buttermilk Double Crust


Filling:
1 cup blueberries
1 cup blackberries

Bumbleberry

1 cup cherries (if canned, don't use 
   the pie filling kind in heavy syrup)
1 cup strawberries
1 pear, diced


1 Granny Smith apple, diced
1 Teaspoon lemon juice
3/4 cup sugar
2-1/2 Tablespoons cornstarch

Bishop and pie

1/8 teaspoon nutmeg
2 Tablespoons butter, in small pieces


Prepare crust and chill. Combine fruit, lemon juice in large bowl. Combine cornstarch and sugar, mix and tehn add to fruit mixture. Stir well but avoid crushing fruit. Turn filling into pie shell, dot with butter, add top. Brush with cream and sprinkle with sugar. Bake at preheated oven at 40 F for 30 minutes. Reduce heat to 375 F and rotate pie 180 degrees. Bake for 25 to 30 minutes until the steam vents bubble thickly.