Mulberry Pie Recipe Reviews - Allrecipes.com (Pg. 7)
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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Reviewed: Jun. 14, 2003
we have 3 trees full of mulberries .... my family loved the pie!
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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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Reviewed: Jun. 24, 2002
Would be very good if sugar can be reduced a little.
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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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Photo by 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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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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