Mulberry Pie

In-Season Spring Recipes Dessert

The McBrayer family recipes are a cherished secret, passed down only to family members. On my wedding day, I received a recipe box with some of my husband's favorite recipes from his childhood. One of those was his grandmother Janette's mulberry pie. This is my personal variant of her recipe (since I would be banned from the family if I shared the original).

By Crystal McBrayer / Photography By Crystal McBrayer | April 01, 2015

Ingredients

3 cups ripe mulberries*
3/4 to 1 cup sugar, depending on sweetness of mulberries
1/4 teaspoon salt
2 tablespoons apple cider vinegar
Unbaked pie crust in a 9-inch pie pan, plus strips of pie dough for lattice top

Instructions

1. Preheat oven to 350°.
2. In a medium, heavy-bottomed pot, combine mulberries, sugar, salt, and vinegar, and simmer over low heat until liquid is reduced.
3. Place mulberries in pie crust, weave a lattice top crust, and bake until golden brown, about 25 minutes.

* Half mulberry, half rhubarb is also delicious if you eat too many of the mulberries during the harvest, which I always do.