Easy Mulberry Pie

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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. The result was pretty good, It has a sweet-tart flavor. Tasty and pretty! I will definitely be making this pie again! I 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!

Easy Mulberry Pie

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. The result was pretty good, It has a sweet-tart flavor. Tasty and pretty! I will definitely be making this pie again! I 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!
Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 8 slices

Ingredients
  

  • 1 Pillsbury double pie crust
  • cups mulberries
  • 1 medium orange zested
  • 1 tbsp orange juice
  • 1 cup sugar
  • cu[ flour
  • ¼ tsp salt
  • 1 tbsp butter

Instructions
 

  • Preheat oven to 375-degrees F
  • Line the bottom of a 9" pie pan with one of the two pie crusts. Crimp edges. If using frozen fruit, pour the mulberries into a large bowl until partially thawed.
  • Mix mulberries with orange zest, and orange juice. If you need to, you can substitute lemon juice and zest.
  • In another bowl, mix sugar, flour, and salt. Stir flour into the mulberry mixture. Pour the mulberry mixture into the prepared bottom pie crust. Dot with butter, and add top pie crust. I prefer a lattice top.
  • Cover pie edges with aluminum foil or pie crust protectors. Bake for an hour, or until the mixture is bubbly and begins to ooze out of the upper crust.
  • Cool on a wire rack before slicing. Enjoy with some vanilla ice cream.

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