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| MULBERRY PIE | |
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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 425°F. 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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recipe reviews #37755
Clover (Illinois) says:
Great. Did come out a bit watery, so next time I would eliminate the 1/4 c. water. Just rinse the berries. Also, I'd try to use a tad less cinnamon.
#71577
Tanya Archambault (Michigan) says:
This pie was the most amazing pie I have ever made. The crust with a touch of fresh cinnamon really brought out the flavor of the berries.I made the top crust using a lace design - I feel that provided more ventilation for the filling. I also used raw sugar instead of pure white sugar. I will be adding this recipe to my private collection and plan on using it for years to come.
#125693
Kim (Texas) says:
I won a neighborhood party bake-off with this recipe, using homemade pie crust and mulberries from our tree. Thanks so much for this awesome recipe!
#127188
Duckie (United States) says:
I prepared this pie today for our small church group that meets at our house and I was a great hit everyone loved it. I followed all the directions - the water cause the berries were extremely juicy. Thank you for the recipe.
#141493
Lisa (Kentucky) says:
Delicious! This is one of best desserts I have ever eaten! I eliminated the water after reading previous reviews and it was still on the runny side, but we just used the juice to pour over our scoops of vanilla ice cream! I used frozen pie crusts and flipped one on top of the other--worked like a charm. The cinammon really brought out the flavor in the berries!! This is definitely a keeper!!
#154116
Norma E. Loepp (Florida) says:
I made a version of this recipe with White Mulberries, using 3 tbsp. sugar. The filling was dry. This is a crop from a first year tree. The berries are tasty but not very juicy. Any suggestions how I can improve my pie?
#156013
Nicolette (Kentucky) says:
This was my first attempt to use mulberries from our very large/prolific tree. After putting this pie in the oven I read on some other sites about needing to remove all the tiny stems - should not have worried! This recipe makes a delicious pie, stems and all!!
#166408
Tom (Wisconsin) says:
Great pie! I put in half the sugar; it was delicious. Next time I will make without sugar. Cornstarch firmed up berries nicely. I added egg wash to top crust and sprinkled raw sugar on top.
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