Mulberry Peach Pie

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.

• Ready In: 45 mins
• Yields: 1 pie

Ingredients

• 3 1⁄2 cups  fresh  mulberries
• 2  fresh peaches, peeled and not too soft
• 1  cup sugar
• 1⁄2 tablespoon cinnamon
• 2  tablespoons flour
• 2  tablespoons lemon juice
• 1⁄8 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).