You know the saying, "Easy as Pie?" It is pretty easy.
The hardest step is the crust. (There is a nice recipe on crisco cans or oil crusts are good too). Getting the texture just right and rolling it out does take a little practice. BUT if this is too hard--you can buy premade crusts in both the refrigerator and freezer sections of most grocery stores.
Once you have the crust, the rest is truly easy, if somewhat time consuming. You simply peel and cut up whatever fruit you want to use. For bumbleberry pie, use apples, and whatever fresh berries are available. I used strawberries, raspberries, blueberries and cranberries. Add 3/4 cup sugar, cinnamon and nutmeg (cloves opt), a dab of butter or a little oil, cover with another crust or lattice, and bake at 425 degrees for about 45 minutes. Set the timer for 30. Cover with foil and remove at 30 minutes, then bake 10-15 more until it browns and bubbles. Voila, pie! If I can do it, ANYONE can!
Sorry these pix aren't that great, it was a dark day and I didn't want to use flash.