Ingredients for Mulberry Peach Pie
- Mulberries
- Fresh Peaches
- 1 cup granulated sugar
- Cinnamon
- Flour
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- Double Crust Pie Crust
- 2 tablespoons cold unsalted butter
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How to Make Mulberry Peach Pie
- Preheat oven to 400°F (200°C).
- In a large bowl, gently combine 3 cups fresh mulberries (a mix of red and white is ideal), 3 cups peeled and sliced fresh peaches, 1 cup granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 2 tablespoons lemon juice, and 1/4 teaspoon salt.
- Roll out one 9-inch pie crust and carefully place it in a 9-inch pie plate. Pour the fruit filling into the crust.
- Dot the filling with 2 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 10 minutes at 400°F (200°C).
- Reduce oven temperature to 350°F (175°C) and continue baking for 25-30 minutes, or until the crust is golden brown and the filling is bubbly and thickened. 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
98 g
Sugar
1029g
Fat
192g
Carbs
151g