Zutaten für Mulberry Pie
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Zubereitung von Mulberry Pie
- Preheat oven to 425°F (220°C).
- In a medium bowl, gently combine 4 cups fresh or frozen mulberries with 2 cups chopped rhubarb.
- In a separate bowl, whisk together 1 cup granulated sugar, 1/4 cup all-purpose flour, and 1/2 teaspoon ground cinnamon.
- Roll out one 9-inch pie crust and place it in a 9-inch pie plate. Trim and crimp the edges.
- Sprinkle about 1/3 of the flour mixture evenly over the bottom crust.
- Pour the mulberry and rhubarb mixture into the pie crust.
- Sprinkle the remaining flour mixture evenly over the berries.
- Dot the top with 4 tablespoons of cold unsalted butter, cut into small pieces.
- Roll out the second 9-inch pie crust and place it over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
897g
Fat
229g
Carbs
142g
