Foodonastump, you are right, the poster did not take credit but then again she/he also did not give credit either. I honestly do not mind when someone posts a recipe or a photo, but I think it is common courtesy to either give credit or link to where they found it. In this case it was taken off my blog. I tried to post, nicely to that forum, but who ever does the moderating hasn't posted my comment yet. It is funny that you should mention that other pie photo. I think that it was only CF members that noticed that the pictured didn't match the recipe. And on that particular site they left the original post and photo but deleted my comments and all the follow-up comments of CF members. Ann

Thank you both. I'm looking forward to it - we usually like strawberry rhubarb pie but this rhubarb looks so good I think it needs to stand alone. Happy 4th

You can use your Bumbleberry Pie recipe if it is a recipe that you like. Bumbleberry is just a mix of berries. I use blackberries interchangeable with raspberries in pies and desserts. You can even make individual Blackberry Galettes. Home Cookin Chapter: Recipes From Thibeault's Table Raspberry Pie ============= Raspberry Pie The Canadian Living Test Kitchen Ingredients: 1 pastry for 9-inch (23cm) 4 cups (1 L) raspberries 1 cup (250 mL) granulated sugar 3 tablespoons (45 mL) all-purpose flour 1 tablespoon (15 mL) lemon juice 1 tablespoon (15 mL) butter Milk or cream Sprinkle granulated sugar Preparation: Line 9-inch (23 cm) pie plate with pastry. In large bowl, combine raspberries, sugar, flour and lemon juice. Fill pastry shell with raspberry mixture; dot filling with butter. Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar. Bake in 425ðF (220ðC) oven for 15 minutes; reduce heat to 350ðF (180ðC) and bake for 45 to 60 minutes longer or until raspberries are tender, filling thickened and crust golden.

1 9 inch unbaked pie shell 3 1/2 C fresh blueberries 1 C sugar 1 Tbs lemon juice 2 Tbs cornstarch 1 Tbs butter Dash nutmeg, dash cinnamon In a mixing bowl combine berries, sugar, lemon juice and cornstarch. Toss berries lightly to coat and let stand 20 minutes. Pour pie into pie shell.Dot with butter and dash with cinnamon and nutmeg. Bake in 425 oven 10 minutes. Reduce heat to 325 and bake 30 minutes longer.