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 / 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.

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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
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