Mulberry Pie

You may have noticed in my garden tour that we have a large Mulberry Tree in our yard, and while I love just eating them picked straight from the tree, many people said they have wonderful childhood memories of Mulberry Pie! Then last week, I pulled down one of my old, faithful recipe books, opened it randomly (looking for a muffin recipe), and lo and behold, there was a recipe for Mulberry Pie. Of course I took that as a "sign", that we should make it.

Dad brought round a ladder and Kaleb, with a little help from Leonardo, picked us a big bowl of juicy, ripe, purple Mulberries! Here is what we did:

 

Mulberry Pie

 

Pastry:

1 cup of self raising flour

1 cup of plain flour

pinch of salt

125g butter, softened

125g sugar

1 egg

 

Sift flour and salt. Cream butter and sugar, add egg and beat well. Add sifted ingredients and mix to a dough. Pat out one portion to fit a 20cm dish. Roll out remainder of pastry on a lightly floured board.

 

Filling:

5 cups mulberries

1/2 cup water

1 cup sugar

3 tablespoons arrowroot

1 cup stewed apple, drained

 

Cook mulberries with water and sugar for 15 to 20 minutes until soft. Strain through a course sieve, into a bowl, pushing gently with the back of a spoon. Discard seeds. Return puree to saucepan. Mix arrowroot to paste with a little water, add to puree and cook, stirring constantly until thickened. Add apple and allow to cool. Spoon into pastry-lined pie dish and cover with remaining pastry. Brush top with milk and sprinkle with extra sugar. Bake at 230c for 10-15 minutes until browned, then reduce to 200c and continue cooking for a further 15-20 minutes.

 

x Shara