A summer treat packed full of mild but sweet mulberries. Black raspberries and blackberries would also be a good substitution for mulberries in this pie.
Mulberry Pie
2 pie crusts
5 cups mulberries
¾ cup sugar
¼ cup flour
dash of salt
¼ tsp almond extract
1 tbsp heavy cream
turbinado sugar for sprinkling
1. Preheat the oven to 375°F.
2. Roll out one of the pie crusts to 13in and place in a 9in pie plate. If making a double crust pie roll out the second pie crust. I cut shapes out of my second pie crust to decorate the top of the pie. Refrigerate crust while preparing the berries.
3. In a medium bowl combine mulberries, sugar, flour, salt, and almond extract. Gently stir until everything is combined.
4. Pour the berries into the prepared pie shell and use a spoon or spatula to smooth them out so they're evenly distributed. Top with either a whole pie crust or decorate with pie crust shapes. Crimp the edges of the pie shell (this can also be done before pouring the berries into the pie shell).
5. Brush exposed pie crust with heavy cream and sprinkle the top with a coarse sugar, such as turbinado sugar.
6. Bake for 45 min, covering during the last 10 minutes if the crust starts to brown too much.
7. Cool at least 2 hours before serving so the pie juices have time to set up. Serve and enjoy!
I love berries, and mulberries are no exception. My family has a cluster of mulberry trees that grow wild near one of our fields. I went mulberry picking with my mom and brother on a particularly nice morning this past week. Since I'm the tallest of the three of us I was able to reach the highest, plumpest berries, which meant my bucket filled up fastest. My brother was peeved but that didn't deter him from eating every third berry he picked. All in all we came back with a good haul. Enough to make a pie, freeze some berries, top various bowls of oatmeal and make muffins! The purple stained fingers were worth it.
I think mulberries are sweet, but not very tart which can make them seem bland. To combat this in pie form I added some almond extract to the filling. This gives the pie a fuller flavor since mulberries don't have the tartness to do that on their own. Lemon juice would probably also give the berries a tart flavor, but I have yet to try that. I cut out pie curst hearts to decorate the top of my pie with. I brushed the leftover hearts with cream and sprinkled them with sugar and they made a tasty snack. Feel free to make this pie with a whole crust on top or even with no crust on top. It would probably also be delicious with a crumb topping or just decorated with almonds and sugar! Go wild and follow your baking instincts. :)
I hope you enjoy this as much as I do, or are at least able to enjoy some summer berry pie regardless of whether you bake it or not. Happy baking!
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