Product Spotlight



Oregon Fruit Blackberries in Syrup, 15-Ounce Cans (Pack of 8)

About Blackberries
and Raspberries

The distinction between blackberries and raspberries revolves around fruit characteristics. All bramble fruits are aggregate fruits, which means they are formed by the aggregation of several smaller fruits, called drupelets. The drupelets are all attached to a structure called the receptacle, which is the fibrous central core of the fruit. In raspberries, the receptacle remains with the plant when fruit are picked, creating the hollow appearance of the harvested fruit. In blackberry, the drupelets remain attached to the receptacle, which comes off with the fruit when picked. A second distinction - raspberry drupelets are hairy and adhere to one-another, whereas blackberry drupelets are hairless and smooth. Some of the most important commercially grown brambles are actually blackberry - red raspberry hybrids. Examples include ‘Boysenberry', ‘Loganberry', and ‘Young berry'. The fruit flavor is unique, but culture and management is more like blackberry than raspberry.

• Home
• Pie Recipes
  • Alphabetical
  • Type
    • Sweet Pies
    • Savory Pies
  • Season
• Pie Crust
  • Recipes
  • Instructions
• Pie Filling
  • Alphabetical
  • Type
    • Sweet Pie Filling
    • Savory Pie Filling
  • Season
• Pie Baking Utensils
• Baking Techniques
• Pie History
• Pie Photos
• Pie Articles
• Submit Recipes
• Healthy Pies
• Pie Reviews
• Product Reviews
• A Beginners Guide
• Pie Vocabulary
• Newsletter
• Privacy & Contact
• Pie Tasting Stories

Jumble berry Pie (Summer Berry Pie)
Jumble berry pie is a fixture at Pie Baker Pro - our readers won’t let us take it off the site! A jumble of berries - blackberries, blueberries, raspberries and cherries - in a traditional (and all-butter) pie shell.

 

PREP TIME 30 Min
COOK TIME 45 Min
READY IN 2 Hrs
Original recipe yield 1 - 9 inch pie

 

 

Servings 8

INGREDIENTS (Nutrition)

3 cups blackberries, picked over and rinsed
3 cups blueberries, picked over and rinsed
2-1/2 cups raspberries or other summer berries such as red currants or boysenberries
1/3 cup cornstarch
1-1/2 cups sugar plus additional for sprinkling the pie
1/4 cup fresh lemon juice
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
1 tablespoon unsalted butter, cut into bits
1/4 cup half-and-half

DIRECTIONS

1. In a large bowl toss together the berries, the cornstarch, 1-1/2 cups of the sugar, the lemon juice, the nutmeg, and the cinnamon until the mixture is combined well, mound the filling in the shell, and dot it with the butter bits.
   
   
2. Bake the pie on a large baking sheet in the middle of a preheated 425°F. oven for 20 minutes, reduce the heat to 375°F., and bake the pie for 35 to 40 minutes more, or until the crust is golden and filling is bubbling.

 

Join the Jumble berry Pie Community

Check out the top 10 Jumble berry Pie Baking Tips. The best Key Lime Pie! Plus what do you enjoy with your Key Lime Pie? at my Squidoo Lens.