My Mom had us all over for a Mother’s Day lunch yesterday. Yes, I know, we should have taken her out to lunch, not had her serve a lunch…but, that’s what she wanted to do. She wanted to have all the family over…soooo…one thing I’ve learned is once Mom has made up her mind on something like that it doesn’t do much good to try to talk her out of it. One of her favorite desserts to prepare out of the Amish Cook archives (a requirement for anyone in my family) is “bumbleberry pie.” No such thing as a bumbleberry, so please don’t go to your local grocer asking for them. Rather the term is basically a Canadian catch-all for a fruit free for all. Traditionally the pie – which originates in Canada – was packed with various berries, but true to Amish tradition, once they got ahold of the recipe they started adding rhubarb. Mom’s not a big rhubarb fan so she jettisoned that for blackberries. You could also use other fruits like peaches….I overheard Mom musing about whether pineapple could be used…not sure once you get into those acidic citruses how it would fare. Pineapple doesn’t bake very well. But, sure, experiment! This is a wonderfully refreshing summer pie so be “berry” creative and have at it!:) Top picture is Mom’s beautiful pie and here is my slice of delicious pie! 
look how it is just bursting with berries and fruit. Yum! The recipe is below.
BUMBLEBERRY PIE
If you using homemade pie dough,rRoll both disks of pie dough out to a 1/ 8-inch thickness on a floured surface. Fit one of the dough disks into a 9 inch pie pan. Trim the overhang to even with the top of pie pan. Set the other rolled out crust aside. In a large mixing bowl, combine all of the ingredients until well blended. Spoon the fruit filling into the pie crusts.Cover the pie with the top crust. Use some water to wet the rim of the bottom crust, that will help both crusts adhere together.Crimp the crusts together all the way around. Make three slits in crust. Sprinkle the top with a little sugar. Bake for 15 minutes and then decrease the heat to 325° F and bake for another 30 minutes until the crust is golden and the fruit filling begins to bubble out through the slits.
