Bumbleberry pie

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Bumbleberry pie
Slice of Bumbleberry Pie.jpg
A slice of bumbleberry pie
Course Dessert
Place of origin Canada
Main ingredientsVarious berries

Bumbleberry pie [1] is a Canadian mixed berry pie originating from the Maritimes. It is made of at least three kinds of berries, but generally refers to a mixed berry pie, [2] as there is no such berry as a "bumbleberry". This pie often also contains apple [3] and/or rhubarb. [4] [5] Berries commonly used in this pie may include blueberries, raspberries, strawberries, and blackberries. [6]

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Related Research Articles

<span class="mw-page-title-main">Berry</span> In the culinary sense, small edible fruit

A berry is a small, pulpy, and often edible fruit. Typically, berries are juicy, rounded, brightly colored, sweet, sour or tart, and do not have a stone or pit, although many pips or seeds may be present. Common examples of berries in the culinary sense are strawberries, raspberries, blueberries, blackberries, red currants, white currants and blackcurrants. In Britain, soft fruit is a horticultural term for such fruits.

<span class="mw-page-title-main">Pie</span> Baked, filled pastry

A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit, nuts, fruit preserves, brown sugar, sweetened vegetables, or with thicker fillings based on eggs and dairy. Savoury pies may be filled with meat, eggs and cheese or a mixture of meat and vegetables.

<i>Vaccinium vitis-idaea</i> Species of shrub with edible fruit

Vaccinium vitis-idaea, the lingonberry, partridgeberry, mountain cranberry or cowberry, is a small evergreen shrub in the heath family Ericaceae, that bears edible fruit. It is native to boreal forest and Arctic tundra throughout the Northern Hemisphere, from Europe and Asia to North America. Lingonberries are picked in the wild and used to accompany various dishes, primarily in Sweden. Commercial cultivation is undertaken in the U.S. Pacific Northwest and in the Netherlands.

<span class="mw-page-title-main">Shepherd's pie</span> Pie of minced meat topped with mashed potato

Shepherd's pie, cottage pie, or in its French version hachis Parmentier is a savoury dish of cooked minced meat topped with mashed potato and baked. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The two English terms have been used interchangeably since they came into use in the late 18th and the 19th century, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef.

<i>Rubus chamaemorus</i> Species of flowering plant in the rose family Rosaceae

Rubus chamaemorus is a species of flowering plant in the rose family Rosaceae, native to cool temperate regions, alpine and arctic tundra and boreal forest. This herbaceous perennial produces amber-colored edible fruit similar to the blackberry. English common names include cloudberry, nordic berry, bakeapple, knotberry and knoutberry, aqpik or low-bush salmonberry, and averin or evron.

<span class="mw-page-title-main">Bilberry</span> Species of shrub with edible berries

Bilberries, or sometimes European blueberries, are a primarily Eurasian species of low-growing shrubs in the genus Vaccinium, bearing edible, dark blue berries. The species most often referred to is Vaccinium myrtillus L., but there are several other closely related species.

<span class="mw-page-title-main">Steak and kidney pie</span> British savory pie

Steak and kidney pie is a popular British dish. It is a savoury pie filled principally with a mixture of diced beef, diced kidney and onion. Its contents are generally similar to those of steak and kidney puddings.

<span class="mw-page-title-main">Canadian cuisine</span> Culinary traditions of Canada

Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have practiced their culinary traditions in what is now Canada since time immemorial. The advent of European explorers and settlers, first on the east coast and then throughout the wider territories of New France, British North America and Canada, saw the melding of foreign recipes, cooking techniques, and ingredients with indigenous flora and fauna. Modern Canadian cuisine has maintained this dedication to local ingredients and terroir, as exemplified in the naming of specific ingredients based on their locale, such as Malpeque oysters or Alberta beef. Accordingly, Canadian cuisine privileges the quality of ingredients and regionality, and may be broadly defined as a national tradition of "creole" culinary practices, based on the complex multicultural and geographically diverse nature of both historical and contemporary Canadian society.

<span class="mw-page-title-main">Pecan pie</span> Pie made primarily with corn syrup and pecans

Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter, and sugar. Variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey. It is commonly served at holiday meals in the United States and is considered a specialty of Southern U.S. origin. Most pecan pie recipes include salt and vanilla as flavorings. Pecan pie may be served with whipped cream, vanilla ice cream or hard sauce.

<span class="mw-page-title-main">Apple crisp</span> Apple-based dessert with streusel topping

Apple crisp is a dessert made with a streusel topping. In the US, it is also called apple crumble, a word which refers to a different dessert in the UK, Canada, Australia, and New Zealand.

<span class="mw-page-title-main">Fried pie</span> Type of dessert pie

Fried pies, also known as Fry pies, are mainly dessert pies that are similar to turnovers, except that they are smaller and fried. The fruit filling is wrapped in the dough, similar to the dough of a pie crust.

<span class="mw-page-title-main">Pannenkoek</span> Dutch, Indonesian and South African pancake

A pannenkoek or Dutch pancake is a style of pancake with origins in the Netherlands. Pannenkoeken are usually larger and much thinner than their American or Scotch pancake counterparts, but not as thin as crêpes. They may incorporate slices of bacon, apples, cheese, or raisins. Plain ones are often eaten with treacle, appelstroop or (powdered) sugar and are sometimes rolled up to be eaten by hand or with cutlery.

<span class="mw-page-title-main">Pirog</span> Pastry of Eastern European origin

Pirog is a baked case of dough with either sweet or savory filling. The dish is common in Eastern European cuisines. Pirogi (pl.) are characterized as "ubiquitous in Russian life" and "the most popular and important dish" and "truly national goods" of Russian cuisine.

<span class="mw-page-title-main">Southern tomato pie</span> Pie from the Southern United States

The Southern tomato pie is a tomato dish from the Southern United States. It consists of a pie shell with a filling of tomatoes, covered with a topping of grated cheese mixed with either mayonnaise or a white sauce. It is considered a summer dish, to be made when tomatoes are in season.

<span class="mw-page-title-main">Bipartisan Cafe</span> Coffee shop in Portland, Oregon, U.S.

Bipartisan Cafe is a coffee shop and bakery in Portland, Oregon's Montavilla neighborhood, in the United States. Since Hobie Bender and Peter Emerson started the business in 2005, the Bipartisan has hosted various events, including meetings for civic groups and politicians, as well as viewing parties for political events. It has garnered a positive reception, mostly as one of Portland's best coffee and pie eateries. The marionberry pie was included in the American Automobile Association's 2022 list of the ten best regional Western dishes.

References

  1. Bryson, Lew (2003). New York Breweries . Stackpole Books. p.  181. ISBN   9780811728171.
  2. On Lovina Eicher and Kevin Williams (2009-10-20). The do the Amish Cook,'s Baking the Book. p. 32. ISBN   9780740785474.
  3. Newton, Ian. Desserts.
  4. Haedrich, Ken (2011-09-13). Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie. p. 184. ISBN   9781558322547.
  5. Doering, Rose (January 2007). Burbles and Me. p. 18. ISBN   9781598868678.
  6. Sharron L. McElmeel, Deborah L. McElmeel (2005). Authors in the Kitchen . Libraries Unlimited. ISBN   9781591582380.