Until I discovered Mulberry Pie, it was never close to being in my favourite Top 10 desserts. I truly am not a person to gush over recipes, saying ‘Best Ever’ or shouting ‘You have to try this!!’ as it actually makes me want to just close the article when I read these words. Especially if they are in CAPITAL LETTERS!!
However I have to say, that if you come across a pack of mulberries – 3 cups worth, or better still a tree in fruit, then I feel compelled to urge you to just give this one a go. It’s gone flying to the very top of our most loved summer recipes.
I always thoroughly enjoyed stopping under our very favourite black mulberry tree on our daily walk down to the beach, eating until I was black and blue all over. Now discovering this Mulberry Pie, it has sent my love of this fruit sky-high. No looking back. I’ve nearly given up eating them raw for this one!
SIMPLE AND EASY – MY TWO FAVOURITE INGREDIENTS
You may have noticed that many of my recipes use the words simple and easy. These are two of my favourite ingredients for cooking.
I really am not a fan of difficult and tricky cooking and I love quick, painless results. So I am happy to announce that this Mulberry Pie definitely fits into both these categories with it being quick and minimal washing-up to think about, after it’s slid into the oven!
So with no further ado, I will post this completely simple recipe for a wonderful Mulberry Pie that can be eaten hot or cold.
EAT IT HOT OR EAT IT COLD, NO MATTER HOW… IT WILL BE EATEN!!
Eaten hot, we enjoy it with a few spoons of yogurt. (Mulberries indeed are very sweet when they are truly ripe.)
Eaten cold, we just eat it, a slice at a time….. I can tell you, a Mulberry Pie doesn’t last long around here at all.
- 100g butter, melted gently
- ¾ cup sugar
- 1 cup plain flour
- 1½ tsp baking powder
- A pinch of salt
- 1 cup milk
- 350 - 400g (3 cups) black mulberries, washed and stalks cut off
- 2 Tbsp extra granulated sugar for sprinkling on top
- Grease a 28cm flan tin
- Preheat oven to 175C
- Using ¼ cup of the sugar, drop it into the greased tin and roll it around so that base and sides are well covered in sugar
- Tip the excess back into your mixing bowl
- In the same mixing bowl combine the remaining sugar, the flour, baking powder and salt and mix well
- Add the milk and melted butter and whisk until smooth
- Pour the batter into the prepared flan tin
- Gently spread the mulberries over the top of the batter, keeping them away from the sides
- Sprinkle on the extra sugar over the prepared pie
- Place pie in oven and watch carefully till golden, around 25 minutes.
MULBERRY BUTTER PULP LEFTOVERS ARE IDEAL FOR YOUR MULBERRY PIE
If you love mulberries, then perhaps you would like to make the Mulberry Butter? These two recipes go together hand in hand. After extracting the juice from the mulberries to make the Mulberry Butter, you will be left with a lot of mulberry pulp. This is ideal to use for this Mulberry Pie recipe above.