Hello, dear readers! Today, I’m thrilled to share a recipe that’s close to my heart: The Best Mulberry Pie. Mulberries have a way of transporting me back to my childhood summers, spent picking these delightful berries with my grandmother in her lush backyard. We’d come home with our fingers stained and baskets brimming with juicy, sweet mulberries, eager to transform our harvest into something special.
This pie is a tribute to those cherished moments. It’s not just about the delicious end result, but the process—the laughter, the stories, and the joy of creating something from scratch. If you haven’t baked with mulberries before, you’re in for a treat. They bring a unique, almost floral sweetness that’s perfectly complemented by the rich, caramel notes of maple sugar.
I remember one summer afternoon when my friend Clara and I decided to tweak my grandma’s original recipe. Instead of the usual white sugar, we opted for maple sugar, adding a deeper, more complex sweetness. And let me tell you, the addition of arrowroot powder was a game changer, ensuring the filling set beautifully without being overly thick. A splash of lemon juice adds a bright, zesty kick, balancing the sweetness perfectly.
Whether you’re a seasoned baker or just starting out, this pie is straightforward and oh-so-rewarding. Perfect for family gatherings, potlucks, or a simple weekend treat, it’s sure to become a favorite in your home as it is in mine. So, roll up your sleeves, preheat your oven, and let’s make some memories together with this delightful mulberry pie!
Making The Best Mulberry Pie
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Ingredients
- 5-6 Cups of Mulberries
- 1/2 Cup Maple Sugar
- 1/3 Cup Arrow Root Powder
- 1 Tbsp. Lemon Juice
- Pinch of Salt
- 2 Pie Crusts
- 2 Tbsp. Cold Butter
Directions
Preheat your oven to 400°F. Rinse the mulberries well and remove any stems. Prepare the bottom pie crust according to the package directions or your preferred recipe.
In a separate bowl, combine the maple sugar, arrowroot powder, and a pinch of salt. Gently fold in the mulberries and lemon juice until they are evenly coated.
Spoon the mulberry mixture into the prepared pie crust. Cut the cold butter into small pieces and scatter them over the filling.
Place the second pie crust on top, sealing the edges as per the package instructions. Bake in the oven for 45 to 60 minutes, or until the crust is golden brown and the filling is bubbly. If needed, cover the edges with foil to prevent burning.
FAQs:
Can I use frozen mulberries for the mulberry pie?
Yes, you can use frozen mulberries for the pie. However, you should thaw them completely and drain any excess liquid to avoid a watery filling. Additionally, you may need to adjust the arrowroot powder slightly to account for the extra moisture.
What can I use as a substitute for arrowroot powder?
If you don’t have arrowroot powder, you can substitute it with cornstarch or tapioca starch. Both of these alternatives will work well to thicken the pie filling. Use the same amount as indicated in the recipe.
How do I prevent the pie crust edges from burning?
To prevent the edges of your pie crust from burning, you can cover them with aluminum foil or use a pie crust shield. Start checking the pie around the 30-minute mark, and cover the edges once they begin to turn golden brown.
Can I use regular sugar instead of maple sugar?
Yes, you can use regular granulated sugar instead of maple sugar. The flavor will be slightly different, but it will still be delicious. Use the same amount of regular sugar as the recipe calls for maple sugar.
How should I store leftover mulberry pie?
Store leftover mulberry pie in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days. To enjoy a warm slice, you can reheat it in the oven at 350°F for about 10-15 minutes or until warmed through.
Mulberry Pie
Ingredients
- 2 Pie Crusts
- 2 Tbsp. Cold Butter
- 1/2 Cup Maple Sugar
- 1 Tbsp. Lemon Juice
- 1/3 Cup Arrow Root Powder
- 5-6 Cups of Mulberries
- Pinch of Salt
Instructions
- Start by preheating your oven to 400°F. Then, give your mulberries a good rinse and remove any stems.
- Get your bottom pie crust ready; you can follow the package directions or your go-to recipe. Next, in a separate bowl, mix together the maple sugar, arrowroot powder, and a pinch of salt.
- Gently fold the berries and lemon juice into this mixture until everything looks nicely coated.
- Go ahead and spoon this juicy mix into your pie crust.
- Now, chop the butter into tiny pieces and scatter them over the pie filling.
- Top it off with the second crust, sealing the edges as instructed on your crust's package.
- Pop it into the oven and let it bake for about 45 to 60 minutes. Keep an eye on it—once the crust turns a lovely golden brown and the filling starts to bubble, you might want to cover it loosely with foil to prevent the edges from burning.
