Ingredients with Measurements:
- 2 cups of fresh black mulberries
- 1/2 cup of granulated sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1 tablespoon of unsalted butter
- 1 tablespoon of lemon juice
- 1 double pie crust
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
- oven thermometer
Step-by-step instructions:
1. Preheat your oven to 375°F (190°C).
2. Rinse the black mulberries and remove any stems. Place them in a large mixing bowl.
3. In a separate bowl, mix together the sugar, cornstarch, salt, cinnamon, and nutmeg.
4. Pour the dry ingredients over the black mulberries and mix well.
5. Add the lemon juice and stir until the mixture is evenly coated.
6. Roll out one of the pie crusts and place it in the bottom of the pie dish.
7. Pour the black mulberry filling into the pie crust.
8. Cut the butter into small pieces and scatter them over the top of the filling.
9. Roll out the second pie crust and place it over the top of the filling. Trim the edges and crimp them together with a fork.
10. Use a pastry brush to lightly brush the top of the pie crust with milk.
11. Use a sharp knife to cut a few slits in the top of the pie crust to allow steam to escape.
12. Place the pie dish on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
13. Remove the pie from the oven and let it cool for at least 30 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 280
Fat: 12g
Saturated Fat: 5g
Cholesterol: 10mg
Sodium: 210mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 22g
Protein: 2g
Substitutions for ingredients:
- Black mulberries can be substituted with other berries such as blueberries or raspberries.
- Cornstarch can be substituted with arrowroot powder or tapioca starch.
- Lemon juice can be substituted with lime juice or orange juice.
Variations:
- Add a teaspoon of vanilla extract to the filling for extra flavor.
- Top the pie with whipped cream or vanilla ice cream before serving.
- Use a lattice crust instead of a solid top crust for a decorative touch.
Tips and tricks:
- Be sure to use fresh black mulberries for the best flavor.
- If the pie crust is browning too quickly, cover it with foil halfway through baking.
- Let the pie cool completely before slicing to allow the filling to set.
Storage instructions:
- Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the pie on a decorative pie plate or platter.
- Dust the top of the pie with powdered sugar for a finishing touch.
Garnishes:
- Top the pie with fresh black mulberries or other berries.
- Sprinkle chopped nuts or granola over the top of the pie.
Pairings:
- Serve the pie with a scoop of vanilla ice cream or whipped cream.
- Pair the pie with a cup of hot coffee or tea.
Suggested side dishes:
- Serve the pie with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the filling is too runny, add more cornstarch to thicken it.
- If the crust is too dry, brush it with a little milk or egg wash before baking.
Food safety advice:
- Be sure to wash your hands and all utensils thoroughly before handling food.
- Store leftover pie in the refrigerator to prevent spoilage.
Food history:
- Mulberries have been cultivated for thousands of years and were once a popular fruit in ancient Rome.
Flavor profiles:
- Black mulberries have a sweet and slightly tart flavor with a hint of earthiness.
Serving suggestions:
- Serve the pie warm or at room temperature.
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