My brother and his wife hosted Easter dinner this year. The Man of Steel and I were in charge of only two things: picking up Mom and making pie for dessert. When visiting Mom the Wednesday before Easter, I asked what kind of pie to she wanted.
As a rule, Mom answers that kind of question with a deep sigh. “Oh, I don’t know, Jo. You decide.” But this time, her answer was swift and decisive. “Bumbleberry.”
Which explains why today’s recipe is for bumbleberry pie. Here’s hoping you like it as much as Mom does.
Bumbleberry Pie
12 ounce package of cherry berry mix, thawed
1 cup rhubarb
1 apple, peeled, cored and diced
3/4 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter or Earth Balance buttery sticks
Heat oven to 425°. Put fruit in a large bowl. In a small bowl, stir together the dry ingredients. Pour them over fruit and mix well.
Pour filling into a 9 inch pie pan lined with a bottom, unbaked pie crust. Dot filling with butter or Earth Balance. Arrange top crust, crimp edges, and seal. Cut slits in top and sprinkle with cinnamon sugar.
Bake for 15 minutes. Turn temperature down to 400° and bake for 30–45 minutes longer, until filling begins to bubble. If the top crust gets too brown, lightly cover pie with foil. When the pie done, place it on a wire rack to cool.
