Reviewed: Jul. 23, 2007

Thanks for this recipe. We have two mulberry trees and used the fresh mulberries to make a pie. It was the best one my kids ever tasted.

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letitsnow!

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2007

This was great. I about doubled the filling though, I like a lot of fruit. I also added a sprinkle of cinnamon, too. This is so amazing still warm with some vanilla ice cream.

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michkaren

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Reviewed: Jun. 10, 2007

My sweet little 5 year old informed me that he was going to pick mulberries so I could make a pie. Well, we only had 2 cups worth, so I added 1 cup chopped strawberries. I used 1/2 cup flour, 3/4 cup sugar, and maybe 1/4 tsp chinese five spice. I also cooked at 350 for 45 minutes. Also used Pilsbury crusts, just unroll and use. My only complaint is that I would have liked more filling, so will probably use 5 cups of fruit next time. Good recipe for my first Mulberry Pie!

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JavaMama

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

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Reviewed: May 27, 2007

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)

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Kelley

Cooking Level: Intermediate

Home Town: Pomeroy, Ohio, USA

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Reviewed: Jul. 15, 2005

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.

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BETHYPOOH

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Reviewed: Jun. 23, 2005

This is a great recipe -- thanks! We have several mulberry trees and I'm trying different recipes -- this is the best so far.

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CONNELLY1

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Reviewed: Aug. 3, 2004

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!

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PIXILIX

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Reviewed: Jun. 14, 2003

we have 3 trees full of mulberries .... my family loved the pie!

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GABBYUSA

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Reviewed: Jul. 9, 2002

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??

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BRITOVERSEAS

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Reviewed: Jun. 24, 2002

Would be very good if sugar can be reduced a little.

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MSAKTHIV

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Reviewed: Jun. 24, 2002

This was delicious! Everyone said it was a bit sweet but I thought it was perfect! :)

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Henry's Mom

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 5, 2001

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.

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GTAGART

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Reviewed: May 21, 2001

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...

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