Today I’m sharing with you the mulberry pie recipe that we’ve been enjoying over the last several weeks as we brought in a wonderfully large harvest of this mildly sweet, nutritious little berry. Mulberries have a very high vitamin C content- 61% of the RDA as well as 23% of the RDA for iron! Not to mention the antioxidants and phytochemicals.
The more acquainted I become with this fruit, the more I marvel at the fact that it is virtually unavailable to most people. Between those nutrition facts, the flavor (both in and out of recipes), as well as the fact that they attract a myriad of backyard birds feeding their newly hatched young, it’s a wonder that it isn’t more popular. The only thing that I can account for is that it must be prepared relatively quickly after picking as it will quickly over-ripen. I would think that this tree would be a perfect addition to any backyard orchard.
- 4 cups mulberries (about a quart), washed & stems removed
- 1 cup evaporated cane juice, or sugar (Buy cane juice here.)
- ½ cup flour (I used half all-purpose & half whole wheat)
- Double Crust Pastry (This is our favorite flakey pie crust )
- Preheat the oven to 400 degrees.
- In a bowl, gently mix the prepared berries with sugar and flour until the berries are coated evenly. Set aside while you prepare the pie crust.
- When the crust is finished, spoon the berries into the bottom crust and then arrange a latticed top crust.
- Bake for 15 minutes, then reduce the oven temperature to 350 and bake for an additional 45 minutes.
- Cooling the pie completely before slicing is necessary to avoid a runny pie filling.
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