This weekend, I had my usual overabundance of farm stand fruits, and as usual, I needed to bring a dessert to a party. I’d heard of Bumbleberry Pie over the years and always assumed that it was made from whatever fresh summer fruits you had in your house, thrown in a pie and baked. I thought that would be a great use for my two quarts of peaches, two quarts of blueberries and pints of both raspberries and blackberries. I did a quick Google search to see what other people are doing with Bumbleberry Pie and was surprised to see it is a real recipe that almost always includes apples, rhubarb, and different combinations of berries. OK — it may be a perfectly lovely pie, but, when rhubarb is available, apples have probably been in cold storage for about nine months and berries are prohibitively expensive, and if you wait until apple season, there is not a stalk of rhubarb to be found.

I proceeded to make my own version of Bumbleberry Pie with fruits that were all harvested at the same time — it was luscious, jewel-like and had summer written all over it.

Uncooked Bumbleberry Pie (with Blueberry Pie)

Closeup Cooked Bumbleberry

High-Summer Bumbleberry Pie

Serves 8 (one 9-inch pie)

2 TBS unsalted butter, plus more for buttering pie dish
6 medium ripe peaches, peeled and sliced (about 4 cups)
1/2 pint raspberries
1/2 pint blackberries
1/2 pint blueberries
3/4 cup sugar
Juice of 1/2 lemon
Pinch cinnamon
Pinch fine salt
4 TBS Minute tapioca
Double pie crust of your choice
All-purpose flour (optional)

Preheat oven to 400 degrees. F and set rack to a lower-middle position. Lightly butter a 9-inch pie dish.

Gently toss the fruits, sugar, lemon juice, cinnamon, salt and tapioca in a medium bowl.

Roll one piece of pie dough to a 12-inch disk and transfer to the pie dish. If the fruit is especially juice, scatter a couple of tablespoons of flour over the crust. Add the fruit and dot with 2 TBS butter.

Roll out another piece of pie dough to form a lattice.

Bake for 20 minutes until the crust is slightly golden, then reduce heat to 350 degrees F. and cook for an additional 35 minutes or until filling is bubbling and thickened. Cool on a wire rack for at least two hours.