Back in September, our mulberry tree fruited profusely. I picked mulberries every second day for about three weeks, living with permanently stained fingers and nails. We ate a lot of mulberries for the first few days but the sheer quantity of them became a little overwhelming. I started to freeze them and cook with them. Now, some two months on, I still have a freezer full of mulberries but I have come up with an amazing mulberry pie recipe that I will now share with you!
Homemade Mulberry and Apple Pie
Pie Filling
- 500 grams of fresh or frozen mulberries
- 2 apples peeled, cored and diced
- 2 tbsp pure maple syrup
- 2 tsp plain flour
Pie Base
- 1 cup plain flour
- 1/4 cup almond meal
- 1 tsp baking powder
- 60 grams butter
- 2 tsp coconut palm sugar
- water to mix
Cream Topping
- 1 1/2 cups whipping cream
- 1 1/2 tbsp maple syrup
- 1 tsp vanilla extract
Preheat oven to 180 degrees C and grease a standard size pie dish. Combine dry base ingredients and rub in the butter. Add enough water to form a soft dough. Roll out to 5mm thick and place in the pie dish. Trim the edges. Place the pie dish in the freezer for 15-20 mins to chill the dough. Transfer the pie to the oven and bake for 15-20 mins or until the pastry is lightly browned. Set aside.
Meanwhile, combine the mulberries and apple in a large saucepan and bring to the boil over a medium heat. Do not add water as mulberries give out a lot of juice while cooking. Once the fruit comes to the boil, reduce the heat and simmer until the apple in tender. Drain almost all of the liquid from the saucepan and then place it back on the stove. Add the maple syrup and the plain flour, mixing until the flour is absorbed and the pie filling has thickened.
Pour the hot filling into the hot pie base and return to the oven for another 15-20 mins. Remove and cool completely.
Combine the cream, maple syrup and vanilla extract in a medium bowl. Whip until firm peaks form. Spread the cream over the cooled pie and serve! Delicious!
Homemade Mulberry and Apple Pie
Pie Filling
- 500 grams of fresh or frozen mulberries
- 2 apples peeled, cored and diced
- 2 tbsp pure maple syrup
- 2 tsp plain flour
Pie Base
- 1 cup plain flour
- 1/4 cup almond meal
- 1 tsp baking powder
- 60 grams butter
- 2 tsp coconut palm sugar
- water to mix
Cream Topping
- 1 1/2 cups whipping cream
- 1 1/2 tbsp maple syrup
- 1 tsp vanilla extract
Preheat oven to 180 degrees C and grease a standard size pie dish. Combine dry base ingredients and rub in the butter. Add enough water to form a soft dough. Roll out to 5mm thick and place in the pie dish. Trim the edges. Place the pie dish in the freezer for 15-20 mins to chill the dough. Transfer the pie to the oven and bake for 15-20 mins or until the pastry is lightly browned. Set aside.
Meanwhile, combine the mulberries and apple in a large saucepan and bring to the boil over a medium heat. Do not add water as mulberries give out a lot of juice while cooking. Once the fruit comes to the boil, reduce the heat and simmer until the apple in tender. Drain almost all of the liquid from the saucepan and then place it back on the stove. Add the maple syrup and the plain flour, mixing until the flour is absorbed and the pie filling has thickened.
Pour the hot filling into the hot pie base and return to the oven for another 15-20 mins. Remove and cool completely.
Combine the cream, maple syrup and vanilla extract in a medium bowl. Whip until firm peaks form. Spread the cream over the cooled pie and serve! Delicious!
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| Removing the stems for freezing... labour intensive! |
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