*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is the BEST pie that my husband has ever had. I altered the receipe a bit based on everyone's comments. I used 2/3 cup sugar and 1/3 cup flour, it made an incredible pie. I let it cool for about 2 hours and it was only a little runny/juice, but my husband thought it was perfect. Thank you Anna I now have a recipe for all those mulberries on our tree.
I LOOOOOve Mulberry pie! And yes, you can leave the stems on, they soften when baked & if you didn't know otherwise you problably wouldn't notice them. Here's some things I changed that I think enhanced the recipe: I added a little extra flour (between 1/4 - 1/2 cup total), less sugar (used only one cup and will next time probably use 2/3 - 3/4 cup only), and added a dash of cinamon, nutmeg, allspice, clove, altogether totalling about a heaping half teaspoon. The result was pretty good, and I will use this recipe again, only with less sugar :) Thank you for the base recipe!
I just made this pie and served it to my husband and parents-in-law, and they loved it (and my mother-in-law is not one to dish out the praises when it comes to other people's cooking)! So, it was a big hit! I did use some of the comments made by other users. My mulberries were very juicy, so I added extra flour, and I also added a dash of cinnamon, nutmeg, clove, and allspice as suggested by Pixilix. I also reduced the amount of sugar to 2/3 cup, however I think I would prefer it just a little bit sweeter, so will up the amount to 3/4 cup of sugar next time. I also used a tart pastry crust using flour, butter and egg yolk, which came out just wonderfully -- tasty and flaky, and beautifully golden brown -- and brushed the top of the crust with milk and sprinkled it with raw cane sugar. Tasty and pretty! I will definitely be making this pie again! :o)
I just made this today and it was great. I too cut back the suager to 1 cup and used 2/3 cup of flour. I did not put the pie in the fridge or use milk (cuz I forgot about that part) and this is delicious!! I used my own crust too. Oh and I did not remove the stems!!! Thanks.
Sorry Anna but I didn't have such good luck as you with the Mulberry Pie recipe. It tasted amazing! But was very runny. I used a 1/4 cup less sugar and it was still plenty sweet. Perhaps more flour would've solved the runniness problem??? Still on the search for the perfect Mulberry pie recipe...
My husband and I both enjoyed the pie. It has a sweet-tart flavor. I used 1/4 c. Tapioca instead of flour and baked it for an additional 45 minutes instead of 30 giving the juices a chance to bubble and thicken.
WOW!!! For all these years these have gone to waste and then.... GREAT pie! Unbelieveable, those stems just disappear. One would not believe that they were left on! As far as harvesting the fruit, I simply spread a couple of sheets on the ground and shook the branches. That may account for the stems "disappearing", in that ONLY the ripe seeds fall from the tree! Great PIE! Served with ice cream, WOW!
I made this recipe using tapioca instead of the flour - it came out very good:-) --the hardest part of making this pie is removing all the stems off the mulberries! Is it possible to make this pie and leave the stems on??
This is a great recipe. We have a farm lane that is lined with mulberry trees. The kids wanted to pick them so I pulled up this recipe. Very yummy! I did not change the ingredients but next time I might add some cinnamon. Mulberry's are kinda bland.
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