Have you ever stumbled upon a recipe that instantly transports you back to a cherished moment in your past? For me, that recipe is the Rhubarb Mulberry Pie. This delightful pie combines the tartness of rhubarb with the sweet, slightly tangy mulberries, creating a symphony of flavors that dance on your palate.
My journey with this pie began one summer during a family trip to my grandmother’s quaint farmhouse. Nestled in the countryside, her home was surrounded by a lush garden brimming with vibrant fruits and vegetables. I vividly remember the first time I saw mulberries; their deep purple hue contrasted beautifully with the vivid green of the rhubarb stalks. It was love at first sight—and bite!
Grandma, ever the culinary magician, decided to blend these two distinct flavors into a single pie. The result? A dessert that was not only delicious but also wrapped in the warmth of family and the nostalgia of summer evenings spent in the garden. Over the years, I’ve experimented with her original recipe, adding a touch more sugar here, a sprinkle of coarse sugar there, but the essence remains the same—a tribute to those simple, joyful times.
One of my favorite tweaks to this recipe is to use homemade pie crusts when I have the time. There’s something incredibly satisfying about creating a crust from scratch, watching it turn golden brown in the oven. However, for those busy days, a good quality store-bought crust works wonders too.
What makes this pie truly special is its versatility. It’s perfect for a family gathering, a summer picnic, or even just a quiet evening at home. The combination of the flaky crust, the buttery topping, and the luscious filling is sure to make it a favorite in your household too.
So, why not give this Rhubarb Mulberry Pie a try? Whether you’re recreating a memory or making new ones, this pie is bound to bring a smile to your face and warmth to your heart
How to Make Rhubarb Mulberry Pie
Click here to get printable version
Ingredients
- 2 cups diced rhubarb
- 2 1/2 cups mulberries
- 1 cup sugar
- 2 refrigerated pie crusts (homemade or store-bought)
- 1/4 cup flour
- 2 tablespoons butter
- 1 tablespoon milk
- 1-2 tablespoons coarse sugar for sprinkling over the pie
Directions
Preheat the oven to 375°F.
Place one pie crust in the bottom of a pie plate.
In a large bowl, gently mix together the rhubarb, mulberries, sugar, and flour.
Pour the fruit mixture into the pie crust.
Cut the second pie crust into strips to form a lattice top, then crimp the edges.
Cut the butter into small pieces and distribute them over the filling.
Brush the lattice top with milk and sprinkle with coarse sugar.
Cover the pie edges with aluminum foil to avoid over-browning.
Bake for approximately 40 minutes, until the top is golden and the filling is bubbly.
Remove from the oven and allow to cool on a wire rack.
FAQs:
Can I use frozen rhubarb and mulberries for this pie?
Yes, you can use frozen rhubarb and mulberries. However, make sure to thaw and drain them well before using to avoid excess moisture, which can make the pie filling too watery.
How do I prevent the pie crust from becoming soggy?
To prevent a soggy pie crust, you can blind bake the bottom crust for about 10 minutes before adding the filling. Additionally, make sure the filling is not too liquidy by draining any excess juice from the fruit mixture.
Can I substitute the sugar with a different sweetener?
Yes, you can substitute the sugar with other sweeteners like honey, maple syrup, or a sugar substitute. Keep in mind that the texture and sweetness level may vary slightly depending on the substitute used.
What is the best way to store leftover rhubarb mulberry pie?
Store leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm it in the oven at 350°F for about 10-15 minutes or enjoy it cold.
Can I make the pie crust from scratch?
Absolutely, you can make the pie crust from scratch if you prefer. A homemade pie crust can add a personal touch and often provides a flakier texture compared to store-bought options. Use your favorite pie crust recipe for the best results.
Rhubarb Mulberry Pie
Ingredients
- 2 cups diced rhubarb
- 2 1/2 cups mulberries
- 1 cup sugar
- 2 refrigerated pie crusts homemade or store-bought
- 1/4 cup flour
- 2 tablespoons butter
- 1 tablespoon milk
- 1-2 tablespoons coarse sugar for sprinkling over the pie
Instructions
- Preheat your oven to 375°F.
- Place one pie crust into the bottom of your pie plate.
- In a large mixing bowl, gently combine the mulberries, rhubarb, sugar, and flour.
- Pour this mixture over the bottom pie crust.
- Cut the second pie crust into strips to create a lattice top, then crimp the edges.
- Cut the butter into small pieces and sprinkle it over the filling.
- Brush the top crust with milk and sprinkle with coarse sugar.
- Cover the edges of the pie with aluminum foil to prevent over-browning.
- Bake for about 40 minutes, until the top is golden brown and the filling is bubbly.
- Once done, remove the pie from the oven and let it cool on a wire rack.
