Total Time
45mins
Prep 15 mins
Cook 30 mins

A great pie I make in the early summer when my mulberry trees are fruiting. I use both white and red mulberries at home. You can substitute blackberries or raspberries in this recipe as well. My family loves this pie.

Ingredients Nutrition

  • 3 12 cups fresh mulberries
  • 2 fresh peaches, peeled and not too soft
  • 1 cup sugar
  • 12 tablespoon cinnamon
  • 2 tablespoons flour
  • 2 tablespoons lemon juice
  • 18 teaspoon salt
  • 1 pillsbury pastry double crust pie crust (for top and bottom)
  • 1 tablespoon butter

Directions

  1. Combine berries, peaches, sugar, cinnamon flour, lemon juice and salt in a large bowl.
  2. Line pie pan with pastry, add filling, dot with butter and cover with top crust.
  3. Bake in a very hot oven(450 F.) for 10 minutes; reduce heat to moderate(350 F.) and bake 25 to 30 minutes or until berries are tender. (9 inch pie pan).

Reviews

(1)
Most Helpful

Very Good flavor. Thanks!!

mlhuston June 28, 2010

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