Ingredients with Measurements:
- 2 cups of fresh red 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 fresh lemon juice
- 1 tablespoon of unsalted butter
- 1 double pie crust
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
- sharp knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the red mulberries and remove any stems or leaves.
3. In a large mixing bowl, combine the red mulberries, sugar, cornstarch, salt, cinnamon, nutmeg, and lemon juice. Mix well until the berries are coated with the sugar mixture.
4. Roll out one of the pie crusts on a floured surface and place it in the pie dish. Trim the edges with a sharp knife.
5. Pour the red mulberry filling into the pie crust and dot the top with small pieces of unsalted butter.
6. Roll out the second pie crust on a floured surface and cut it into strips. Arrange the strips in a lattice pattern over the filling.
7. Brush the lattice crust with a beaten egg or milk to give it a golden brown color.
8. Bake the red mulberry pie for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
9. Remove the pie from the oven and let it cool for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 270
Total fat: 11g
Saturated fat: 5g
Cholesterol: 15mg
Sodium: 190mg
Total carbohydrates: 42g
Dietary fiber: 2g
Sugars: 22g
Protein: 2g
Substitutions for ingredients:
- You can use frozen red mulberries instead of fresh ones.
- You can substitute the ground cinnamon and nutmeg with pumpkin pie spice.
Variations:
- You can add a tablespoon of corn syrup to the filling for a smoother texture.
- You can add a tablespoon of almond extract to the filling for a nutty flavor.
- You can add a tablespoon of orange zest to the filling for a citrusy twist.
Tips and tricks:
- Make sure to use a sharp knife to cut the lattice strips to prevent them from tearing.
- You can use a lattice cutter to make the process easier.
- If the edges of the crust start to brown too quickly, cover them with foil to prevent burning.
- Serve the pie with a scoop of vanilla ice cream for a delicious dessert.
Storage instructions:
- Store the red mulberry pie in the refrigerator for up to 3 days.
- Cover the pie with plastic wrap or foil to prevent it from drying out.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the pie in the oven and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the red mulberry pie on a decorative pie plate.
- Dust the top of the pie with powdered sugar for a festive touch.
- Garnish the pie with fresh red mulberries or whipped cream.
Garnishes:
- Fresh red mulberries
- Whipped cream
- Powdered sugar
Pairings:
- Vanilla ice cream
- Whipped cream
- Coffee or tea
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
- Caesar salad
Troubleshooting advice:
- If the filling is too runny, add more cornstarch to thicken it.
- If the crust is too dry, brush it with milk or egg before baking.
- If the lattice strips break, use a pastry brush to glue them back together with egg wash.
Food safety advice:
- Wash your hands and all utensils before handling the ingredients.
- Make sure to cook the pie thoroughly to prevent foodborne illness.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Red mulberries are a type of fruit that have been cultivated for thousands of years.
- They were originally grown in Asia and were brought to Europe by the Romans.
- Red mulberries were a popular fruit in medieval times and were often used in pies and tarts.
Flavor profiles:
- Red mulberries have a sweet and slightly tart flavor.
- The cinnamon and nutmeg add warmth and spice to the pie.
- The lemon juice adds a bright and citrusy note to the filling.
Serving suggestions:
- Serve the red mulberry pie warm or at room temperature.
- Cut the pie into slices and serve on individual plates.
- Add a dollop of whipped cream or a scoop of ice cream on top of each slice.
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