Mulberry Pie
Recipe: #18759
May 01, 2015
Categories: Comfort Food, Desserts, Fruit, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Entertaining, Fall/Autumn, Oven Bake, Vegetarian, Pies more
"From Domestic Mommy Hood blog"
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (130.7 g)
- Calories 285.7
- Total Fat - 6.1 g
- Saturated Fat - 3.7 g
- Cholesterol - 15.5 mg
- Sodium - 54.7 mg
- Total Carbohydrate - 59.3 g
- Dietary Fiber - 2 g
- Sugars - 51.9 g
- Protein - 1.2 g
- Calcium - 12.3 mg
- Iron - 0.3 mg
- Vitamin C - 6.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a large mixing bowl mix together 3 cups mulberry's, 1 1/4 cup white sugar, and 1/4 cup flour ,cinnamon and mix well.
Step 2
Place mixture into pie crust and spread evenly.
Step 3
Cut butter into small pieces and dot throughout the pie.
Step 4
Center top pie crust over and pie and crimp edges well.
Step 5
Tear off remaining crust from edges.
Step 6
Brush milk over the top of the pie crust.
Step 7
Tear strips of aluminum foil and gently fold over the edges of the pie to cover the outermost inch of the pie to keep the edges from burning.
Step 8
Set pie in refrigerator to rest for 30 minutes.
Step 9
In the meantime pre-heat oven
Step 10
Bake pie at 400° F for 15 minutes.
Step 11
Drop temperature down to 350° F and bake for an additional 30 minutes. (During the last 15 minutes of baking sprinkle 1 1/2 teaspoon of sugar over pie for a nice touch.
Tips & Variations
No special items needed.
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