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MULBERRY PIE 
Pastry for 2 crust pie
4 c. fresh mulberries
2 to 4 tbsp. water
1 c. sugar
3 tbsp. cornstarch
1 tbsp. lemon juice
1/4 to 1/2 tsp. cinnamon
1 1/2 tbsp. butter

Preheat oven to 425F.

Line a 9-inch pie plate with pastry. Combine sugar, cornstarch, lemon juice and cinnamon.

Mix lightly through mulberries and water. Pour berries into pastry lined pie plate. Dot with butter. Cover with top crust which has had slits cut in to release steam.

Bake until crust is nicely browned and juice begins to bubble through slits in crust (about 35 to 45 minutes).

Serve slightly warm, not hot.

Serves 8.

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 Rating: 5 / 5 - Reviews: 5
Jun 18, 7:46 PM
Clover (Illinois) says:
Jun 23, 4:55 PM
Tanya Archambault (Michigan) says:
May 13, 9:41 PM
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Jun 20, 10:03 PM
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2 weeks ago
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