Mulberry pie

Mulberry pie

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
700g fresh mulberries, stalks removed
or 560g mulberries and 1 large granny smith apple, peeled, cored and finely sliced
1 1/2 tablespoons cornflour
115g caster sugar, plus 2 teaspoons extra
2 tablespoons lemon juice
1 quantity * rich shortcrust pastry [rid:4692]

Method

  1. Toss fruit gently with cornflour and 115 g sugar, then with lemon juice. Place in a 1 litre pie dish, mounding it up in the middle.
  2. Roll out pastry to a shape 4 cm larger than top of dish. Cut off a 1 cm strip all round, dampen rim of dish and press pastry strip on rim. Cut off excess and press to join together. Brush strip with a little water, then lift remaining pastry with rolling pin and lay over the top. Press edge down lightly and trim off excess pastry.
  3. Seal pastry by pressing round edge with the back of a knife, then press around with your thumb to make a decorative edge. Cut 3 slits in top of pastry. Sprinkle with remaining sugar. Bake in a preheated moderately hot oven for about 30 minutes or until filling is bubbling and crust is golden brown. Serve hot with cream.
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