| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 372 | 14g | 6g | 58g |
| sugars | fibre | protein | salt |
| 37g | 3g | 5g | 0.04g |
There’s something wonderfully nostalgic about a homemade Mulberry Pie. In the heartland where I grew up, we’d wander through orchards under the summer sun, baskets in hand, and bring home a bounty of fresh mulberries. From these simple beginnings, a love for Midwestern comfort food was kindled. At its core, this recipe embodies that essence, taking humble ingredients and crafting them into something that tastes like home.
The Heritage of Mulberry Pie
As a Nebraska native, I regard the mulberry pie as a quintessential dish of Midwestern cuisine. Fresh mulberries, slightly tart and beautifully sweet, encased in a flaky pie crust—that’s homemade goodness at its finest. This pie is similar to the cherished blackberry or raspberry pies, but with a unique flavor all its own. The juicy filling mixed with the pleasantly crumbly crust, gives it a taste that’s simple, yet immensely satisfying.
Health Benefits and Pairings
Beyond just being delicious, mulberries have some impressive health benefits. They’re rich in vitamins C and K, and full of dietary fiber, which aids in digestion. Additionally, they have antioxidants that can guard against aging damage. So, in a way, eating this pie could be considered a guilt-free pleasure.
In terms of pairings, this pie holds its own, but is also versatile enough to complement other dishes. It pairs well with a large scoop of vanilla ice cream, for those warm summer days, or a hot cup of tea for those cooler ones. For a fuller meal, I’d recommend serving this Mulberry Pie with a hearty beef stew or a chicken casserole. It’s a great way of combining the savory with the sweet, and an excellent way to finish off a comforting homemade meal.
In conclusion, the Mulberry Pie is more than just a recipe to me. It’s a testament to my roots, my heritage, and my beloved heartland. It’s a dish that brings me back to Nebraska, to the rolling fields of corn and the abundant mulberry orchards. And I hope, when you take this recipe and make it yours, it brings you just as much joy and comfort as it does me.
What You’ll Need
- 4 cups fresh mulberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cubed
- 1 large egg, beaten, for egg wash
- 2 tablespoons sugar, for topping
- 2 pre-made pie crusts (9-inch)
Method
Step One
Preheat your oven to 425 degrees. If your pre-made pie crusts need thawing, remove them from the freezer and allow them to reach room temperature. Once thawed, proceed to gently unroll one of the crusts into a 9-inch pie plate, making sure to press it down so it fits the plate correctly.
Step Two
In a large bowl, combine your fresh mulberries, granulated sugar, cornstarch, lemon juice, vanilla extract and salt. Mix them together until the mulberries are well coated with the other ingredients.
Step Three
Transfer the mulberry mixture into the pie crust that you prepared in the pie plate. Make sure to distribute the mixture evenly. Then, place the cubed unsalted butter pieces on top of the mulberry mixture.
Step Four
Unroll the second pre-made pie crust and place it over the top of the mulberry filling. Trim any excess crust, and pinch the edges of the top and bottom crusts together to seal them. Then, cut several slits in the top crust to allow steam to escape during baking. This will prevent the pie from becoming soggy.
Step Five
Brush the top crust with the beaten egg, making sure to cover it completely. This will give the baked pie a nice golden glow. Sprinkle the 2 tablespoons of sugar over the top crust for some added sweetness and texture.
Step Six
Bake your mulberry pie in the preheated oven for about 45 minutes, or until the crust is golden brown and the mulberry filling is bubbling. Allow the pie to cool before serving to let the filling set.
Enjoy your delicious homemade Mulberry Pie!
