The entire back property of my family's farm is lined with mulberry trees. We picked quarts of these deliciously messy berries last year. Be prepared for purple stained hands if you want to get in on this recipe! Serve warm with a scoop of French vanilla bean ice cream.
Ingredients
- 1 package pastry for a 9-inch double crust pie , 14.1 ounce
- 6 cups mulberries
- 1 cup white sugar
- 0.67 cups all-purpose flour
- 2 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 0.5 teaspoons salt
Instructions
-
1
Preheat oven to 400 degrees F (205 degrees C).
-
2
Lay bottom pie crust in pie plate.
-
3
Mix mulberries, sugar, flour, nutmeg, allspice, and salt together in a bowl; gently fold mixture with a wooden spoon until blended, 3 to 5 minutes. Pour mixture into bottom pie crust and cover with top crust. Seal the edges; make slits in the top with a sharp knife.
-
4
Refrigerate pie until sealed edges appear firm, 10 to 20 minutes.
-
5
Bake pie in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking until crust is golden brown, about 30 minutes.
Nutrition Facts
Per serving
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