From This Mom To Her Village:

Mother’s Day feels like a very linear holiday for a role that is so dynamic. I celebrate my mom, my kids celebrate me, and so on. We go to brunch and plant flowers in a domino effect of celebration and admiration for our respective mothers and mothers’ mothers. To me, Mother’s Day is less about an individual called a “mother” and more about the act of “mothering.” The verb is more dynamic and to me, captures what raising children and frankly, raising each other, is all about. For one to be a mother, you need a community of mothering that surrounds you. This community reinforces the values you are imparting to your children and slowly weaves a world outside of your nuclear family for them to venture out into.

I know I’m THE BEST MOM IN THE WHOLE WIDE WORLD (see!), but I didn’t get that way overnight and not without a lot, and I mean A LOT, of help. There is an entire village around me that has helped mold me into the mother my kids perceive me to be. On Mother’s Day, this mother needs to thank her village for allowing her to be the mother she is trying to be.

Thank you to those who return the wild embraces offered by my children with genuine love and affection and show them that Mommy is right – the world is made up of mostly good people and it’s important to surround yourself with them.

Thank you to those who share their lives and cultures, inspiring curiosity and a sense of adventure in my children. You bring back treasures from far away places and show them that Mommy is right – the world is bigger than they can imagine and there is so much to learn about.

Thank you to those who buy used toys at every road-side sale showing them that Mommy is right – it just takes one idea and dedication to realize success.

Thank you to those who accept copious amounts of drawings and display them proudly. Who respond with genuine appreciation to their loving words and small gestures, showing them that Mommy is right – extending kindness to those around you and telling people how you feel about them is important. And though you might feel bashful about it, they will love it.

Thank you to those who encourage their passions. For your enthusiasm for the break dancing and letting them share the spotlight with the band you paid good money for. For sending them packing with an armful of toy rifles while they hunt the neighborhood bear. For making it a BIG DEAL that they have landed the part of Munchkin #3 in The Wizard of Oz. You showed them that Mommy is right – the most important thing in life is to do what you are passionate about and never apologize for who you are. People will come to appreciate that.

This act of mothering is so important. To take care of our children. To take care of our friends’ children. To take care of the motherless children. And most importantly, to take care of each other.

Back to the pie…

I made this pie two ways – one with a crumble topping and one with a lattice top crust.  Being that this is intended to be a tart pie, I’m going to suggest it be made with the crumble topping for added sweetness.  If you do a lattice top, you might want to consider increasing the granulated sugar to 1/2 cup.

Print Recipe

Apple Raspberry Rhubarb Pie

Ingredients

• 1 recipe pie crust for a 9 inch pie
• 4-5 Granny Smith apples
• 2 cups rhubarb chopped into 1/2 inch pieces
• 1 pint raspberries
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 4 Tablespoons cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon
• Topping Ingredients
• 1 cup sugar
• 1/2 cup flour
• 1 teaspoon ground cinnamon
• 4 Tablespoons butter melted

Instructions

1. Prepare crust and refrigerate for at least an hour. Roll and place into a 9 inch pie plate and place back in refrigerator to set.
2. Preheat oven to 400.
3. Peel apples and cut them into chunks, slicing 1/2 inch pieces, then cutting those cross-wise. Place in a deep skillet or dutch oven with 1/4 cup brown sugar. Cook over medium heat for about 10 minutes until beginning to soften but still holding their shape. Drain juice and place apples on a baking sheet to cool while you make the rest of the filling.
4. Place the remaining sugar, cornstarch and cinnamon in a small bowl and set aside.
5. Make your topping by combining sugar, flour, cinnamon and melted butter in a medium bowl and mixing with a fork. Set aside.
6. Chop rhubarb into 1/2 inch pieces and place into large bowl. Add cooled apples and raspberries.
7. Toss with 1 teaspoon of lemon juice (I just do a quick squeeze of a half of a lemon). Coat evenly with the sugar/cornstarch mixture and turn out into chilled pie plate. Cover generously with the topping mixture.
8. Bake at 400 for 45-50 minutes in the lower third of the oven. Topping and crust should be brown when removed. Let pie cool for at least 3 hours or overnight if possible so the juices set. Enjoy this pie as a perfect gateway to Spring flavors!