Vegan Mofo Day 8: Bumbleberry Pie

I don’t really know if bumbleberry pie originated in Canada but it is definitely a Canadian favorite. When I was growing up this was my absolute most favorite pie! For those of you who have never heard of it, you’re probable wondering what the hell a bumbleberry is, well I can assure you that no such magical berry exists…at least that I know of. The name just refers to a big mish mash of berries, get it? Bumble of berries? Ok, I’ll admit that I have no idea where the bumble comes from, so lets just go with it. Anywhoo….

Nothing says pie love like a skull and crossbones!

When I was just a wee little Maggie, every summer when berry season came about, my mom would recruit me and my sister to head out with our buckets and fill them until they were brimming with plump fresh berries. Besides for the fact that I would eat my weight in berries as I filled my bucket, I can’t say I appreciated the experience quite like I would today. I’m pretty sure my mom could attest to this being the one who had to endure my constant bitching and complaining (love you mom!). Nowadays, I almost get excited at the prospect of picking my own fruit! It’s the little things in life, amiright? Or amiright?

This pie can be made anytime of year if you happen to have a supply of fruit in your freezer, but there’s nothing better then taking advantage of that fresh summer fruit. To make this truly Canadian, I hit up the farmers market and used all B.C. and Alberta grown fruit. So. Freakin’. Good! Bubbly, juicy and packed with gorgeous blueberries, raspberries, apples, rhubarb, cherries and strawberries, you’ll take one bite of this and think you’ve died!…you know….in a good way. Mmmmmm, pie.


  • Servings: One 9-Inch Pie
  • Print
Author: The Vegan Cookbook Aficionado


  • 1 cup (5 oz) cherries, pitted
  • 2 cups (9 oz) apples, peeled and chopped
  • 1 cup (4.5 oz) rhubarb, chopped
  • 1 cup (4.5 oz) strawberries, cut into halves
  • 1 cup (4.5 oz) raspberries
  • 1 cup (4.5 oz) blueberries
  • 1 tablespoon lemon juice
  • 2/3 cup white sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1/4 cup tapioca starch
  • pinch of salt
  • Double pie pastry


  1. Preheat oven to 375 degrees F.
  2. Roll out dough portions to fit a 9 inch pie pan. Place bottom crust in pie pan. Cover loosely with plastic and set in fridge, along with top crust, to chill.
  3. In a large bowl, combine cherries, apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. In a small bowl, mix together the sugars, cornstarch, salt and tapioca; gently toss with fruit mixture. Place mixture into the pastry lined pie pan. Cover with top crust; trim and crimp edges. Brush tops with some non-dairy milk. Cut a few slits in the top to allow steam to vent or rock out with a skull and crossbones cookie cutter πŸ˜‰
  4. Bake in preheated oven for 60 to 70 minutes, or until filling is bubbly in center and top is golden brown. Remove from oven and let cool on wire rack.

12 thoughts on “Vegan Mofo Day 8: Bumbleberry Pie

    • Maggie Muggins says:

      Thanks Brandie! You can definitely cut back the sugar, it really depends on how sweet you like things. I’m not sure how it would be without any sugar but cutting back by half should still be good.

  1. Mel says:

    I’m glad to hear there is no such thing as a bumbleberry – you had me worried there for a minute! Your pie looks gorgeous and I love the sound of the mixture of berries in this.

  2. thejollyfox says:

    What a great looking pie! Your edges look perfect. My pies always have that “rustic” look. I love the word rustic. πŸ˜‰ This pie is beautiful though and I’ll definitely be making it sometime soon πŸ™‚

  3. MeShell says:

    That pie looks PERFECT. So lovely.

    I’m a fellow lover of bumbleberry pie – mixed berries… how could that ever go wrong?

    I love the cut out, totally adds an extra bit of fun to something that’s already delicious πŸ˜€

  4. Too Cheap for Pine Nuts says:

    When I was growing up I loved going out and picking huckleberries in the wilds of Idaho, partly because I knew if *I* didn’t pick them, we wouldn’t really have them, and I love huckleberries. I miss them.

    Anyway, this pie looks fantastic (aside from the rhubarb, which, sadly, I cannot eat).

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