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Mulberry Peach Pie

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“A great pie I make in the early summer when my mulberry trees are fruiting. I use both white and red mulberries at home. You can substitute blackberries or raspberries in this recipe as well. My family loves this pie.”
1 pie

Ingredients Nutrition

  • 3 12 cups fresh mulberries
  • 2 fresh peaches, peeled and not too soft
  • 1 cup sugar
  • 12 tablespoon cinnamon
  • 2 tablespoons flour
  • 2 tablespoons lemon juice
  • 18 teaspoon salt
  • 1 pillsbury pastry double crust pie crust (for top and bottom)
  • 1 tablespoon butter


  1. Combine berries, peaches, sugar, cinnamon flour, lemon juice and salt in a large bowl.
  2. Line pie pan with pastry, add filling, dot with butter and cover with top crust.
  3. Bake in a very hot oven(450 F.) for 10 minutes; reduce heat to moderate(350 F.) and bake 25 to 30 minutes or until berries are tender. (9 inch pie pan).

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