Reviewed: Aug. 20, 2009

I used 2/3 cup sugar, and 1/4 cup flour in the mix as suggested by other reviewers, and the consistency and flavor were perfect by my standards. I also added, with hesitancy, a dash of all spice, nutmeg, cinnamon, and clove, and regretted it not for a second; the spices tied it together well. Instead of making one big pie, I made 12 little pies in a muffin tin, with the only adjustment being to bake for 10 or 15 minutes less. This is great for portion control, and for freezer storage, to enjoy well after mulberry season. And don't forget to serve with vanilla ice cream.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Therosaway

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2009

Best fruit pie I've ever had or made, who would have thought that the under-appreciated mulberry could make such a delicious pie? It's not just the mulberries though, the flour-sugar mixture gives the pie great texture, this is not your typical cloying, gelatinous pie filling.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kevin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2009

Truly a phenomenal berry pie - I added a dash of lemon juice, but otherwise followed the recipe. I'm not a huge berry pie fan, but we had a load of mulberries from a front-yard tree. De-stemming the berries took a long time, but was worth it for a great pie! It held together well, tasted sweet and tart (not overly sweet), and was complemented perfectly by vanilla ice cream.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KBAT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2009

Mulberry Pie is avery nostalgic treat since mulberries are becoming harder to find in our area. (Isn't it interesting when a recipe earns 5-stars "But, I changed everything!")

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

SELEA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2009

Very good recipe! I had lots of mulberries my son wanted me to make something with. I made 11 tarts in muffins cups. I halved the flour & sugar, added 1/2 tsp cinnamon and left out the butter & milk since I used a strusel topping.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2009

Very good pie. althought i did double the amount of filling for the pie...3cups just woulda been way to thin for me and my fam......I was amazed that i could leave the stems and not even know they were there.....

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

beethoven1798

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2009

i am going to try this pie the way BethyPooh made it, our mulberries are really sweet and juicy. but insteat of a pastry top i am going for a crumb topping, less the butter in the pie, i think. my husband hacks at any pie, pastry, crumb, or no topping, so it will get eaten no matter how it looks. looks like a keeper to me

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RoseBudd

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 19, 2009

Fantastic recipe! I didnt add the butter until I put a crust on it, brushing it over top (never fail pie crust II). Then sprinkled lightly cinnamon sugar. It was wonderful!!! I had no problems with runniness! At all!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sherri

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2008

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.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

historyreader

Cooking Level: Expert

Living In: Portage, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2008

Absolutely delicious. I followed the recipe, went light on the sugar, and used a layer of almond paste on the bottom. Great with ice cream! I followed my own advice, but still had liquid to drain off; minor inconvenience. Someone asked about stems - I throw mine in the freezer until I want to bake, then clip them with cuticle sissors as I measure them out. Thank you!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MELISSAJEANNE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2008

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!

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Duke

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 1, 2008

This is my first pie! I realized a few weeks ago that we had a mulberry tree in the backyard. This was the best recipe I found on any site for a mulberry pie. My husband disagrees, but I think the sugar could have been cut back. I wish I had listened to the reviews. The berry is tart, so I thought it needed all the sugar. Also, I took the stems off, mostly by snipping them off with my fingernail. It's time consuming but worth it I think.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jess

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2008

I've read the reviews - we moved into a new house and are now the proud owners of a mulberry tree. But I'm not sure what you're referring to by "remove the stems" - do you mean the stems that come out or is there a way to remove the entire stem? Everytime I try, it disintegrates...

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

hollyann4

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2008

This was absolutely PERFECT!! My kids have been eating the mulberries off of our mulberry tree for years and I just thought this year we'd try to make a pie out of them. I found this recipe and we made it pretty much exactly the way it said and everyone LOVED it!! We ate it warm with Breyer's Homemade Vanilla icecream. It was spectacular!! We did not take the stems off, but I think when I make this for our 4th of July get together I'm going to spend the extra time removing them. The other reviewer was right the stems do soften when cooked, but it's mind over matter when you see them in the pie. There were a few that I picked out and everybody said they would rather not have eaten them. Other wise, thanks for helping me make this amazing pie for the first time!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SHANNON1179

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 24, 2008

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.

Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

CHICKENPARENTS

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 22, 2008

I rated this 5 stars based on the reaction of my family. They all really liked it and I thought it was really good, but it is way too sweet for me. Next time I will reduce the sugar. I also increased the flour to 1/2 cup which was a mistake, I should have only increased it to 1/3 cup. Thanks for the recipe, I love having a use for all those pesky mulberries!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JMOR777

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2008

This recipe turned out pretty good, my husband really liked it too! I made my own pie crust. I used just slightly less than a cup of sugar and just slightly more than 1/4 cup flour for the filling. I let it cool about 2 hours. It wasn't runny at all and turned out great!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mommykarlee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2008

After reading a bunch of the reviews, I tried this recipe. It's pretty good...didn't care for the stems, tho'...I made it with only 3/4 cups of sugar, and since I didn't have any other spices, I used a commercially-made "apple pie spice"...think next time I will cut off the stems, use a full level cup of sugar, and the juice from 1/2 of a lemon !

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Vera

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 20, 2008

Very Good! It is runny. I took a glass jar and I tipped the pie up a bit and let the juice pour into the jar. I used the extra juice to put into my Ice Cream! I am going to use less sugar next time as well! This is so good! I love Mulberries!

Was this review helpful? [ YES ]
1 user found this review helpful