Recipe for bumble bee pie?

I am looking for a recipe for something called bumble bee pie. It is a 3 berry pie and sooo delicious. If anyone knows the recipe or if it may be called something else besides bumble bee pie I would appriciate it. The restaurant I ate it at wouldn't give me the recipe for it. Thanks and have a terrific day :)Recipe for bumble bee pie?
Crust


2 1/4 cups all purpose flour


1 tablespoon sugar


1/2 teaspoon salt


7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes


1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes


6 tablespoons (about) ice water


Topping


6 tablespoons (packed) golden brown sugar


6 tablespoons whole almonds


6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes


4 1/2 tablespoons old-fashioned oats


4 1/2 tablespoons all purpose flour





Filling


1 cup sugar


1/4 cup quick-cooking tapioca


2 tablespoons fresh lemon juice


5 cups assorted fresh berries (such as raspberries, blackberries, and blueberries; about 8 ounces of each)





PreparationFor crust:


Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.


For topping:


Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.)





For filling:


Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. Preheat oven to 400掳F. Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim. Freeze crust 20 minutes.





Spoon filling into crust. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes. Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.


This isn't bumble bee pie. It is still very good.Recipe for bumble bee pie?
Bumbleberry Pie I


Submitted by: Doreen Wetheral


Rated: 5 out of 5 by 10 members Yields: 8 servings





'; If you love apple, raspberry, blackberry and rhubarb pies, then you 're in for a real treat. This dazzling pie has it all. There 's sugar to sweeten it and flour to thicken all the juices, but this pie has nothing else -just the wonderful flavors of these popular fruits.';


INGREDIENTS:


2 (9 inch) unbaked pie crusts


1 1/3 cups white sugar


1/3 cup all-purpose flour


2 cups thinly sliced apples 1 cup raspberries


1 cup fresh blackberries


1 cup fresh rhubarb, cut into 1


inch pieces





DIRECTIONS:


1. Preheat oven to 350 degrees F (175 degrees C).


2. Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top.


3. Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.
1/2 c. butter


1/2 c. brown sugar


1/2 c. milk





Cook until melted good; pour into bottom of greased sheet cake pan. Mix 1 yellow cake mix and pour on top of brown sugar mixture and bake at 350 degrees. Remove from pan about 10 minutes after taking from oven. When cooled ice with 1 package of vanilla instant pudding and Cool Whip.
I think you mean bumbleberry pie. I make this a lot. You can use a lot of combinations but my favourite is 2 cups rhubarb, 1 cup blueberries, 1 cup strawberries, 1 cup apples. Toss with 1 cup sugar and 3 tbsp. flour. Bake at 475 for 10min. and then at 374 for 45 min..
Mother Firefly's Bumble-Bee Pie


Peeking through an easy-to-make lattice crust, glistening bumble bees invite pie fanciers to take a bite.





Now that the better weather is upon us, there's nothing like some good ol' Summer recipes to get the ball rolling.


I have all kinds of insects flying around my garden, and making use of them is easy.





Get a butterfly net to catch as many Bumble bees as you can, try to find their hive as you'll want 3 cups worth.


Before mixing the ingredients knock them around and stun them in the net so they wont fly away or sting ya.





2 (9-inch) frozen pie shells, thawed to room temperature - or make your own pastry


3 cups fresh bumble bees - Stingers left on OK


1/2 cup sugar


2-1/2 tablespoons cornstarch


1 tablespoon butter


1/2 teaspoon grated lemon peel


1 egg yolk





In a medium-sized saucepan, combine 1 cup of the bumble bees, the sugar, cornstarch and 2 tablespoons water.


Bring to a boil; cook and stir until mixture thickens and is clear.


Stir in butter; cool for 5 minutes.





Stir in the remaining 2 cups bumble bees; cool.


Preheat oven to 400*. Pour cooled filling into one pie shell.


Lay the remaining pie shell on a waxed paper; cut seven 3/4-inch wide strips; arrange in a criss-cross pattern on top of bumble bees,


pressing ends into the edges of the bottom crust.





Combine egg yolk with 1 tablespoon water.


Brush top crust with egg mixture.


Place pie on a cookie sheet.


Bake in the bottom third of the oven until crust is golden and filling gently bubbles, about 30 minutes.


Cool on a rack; serve warm.





Yields: 8 portions.