These are Mulberries. I have no idea how I hadn’t heard of them until just this spring. I mean, I knew a Mulberry Tree was a kind of tree that existed and that there was something vaguely to do with silkworms liking them, but that was it. I had NO IDEA that literally EVERYWHERE there are big beautiful Mulberry Trees growing with millions of dark, juicy, sweet, totally edible, totally delicious berries on them just ripe for the picking. I have a bunch of trees growing wild at my house, Sweetheart and I stopped for lunch at a roadside stand and there was a Mulberry Tree in the parking lot (dessert!), even on our block in Brooklyn, right by the bus stop, there are low hanging branches of this sweet fruit (and a bunch of bamboozled people waiting for the bus looking at me funny as I stop en route to the subway every morning to pick+shove a handful of the sticky sweet berries in my mouth). The Mulberry itself tastes most like a blackberry (almost I-dentical, actually), but bigger and juicier than the wild blackberries that are just starting to green up on the thorny embankments around here. So much sweet bounty, just growing for the taking? I say: FREE PIE! When the boys were down visiting from New York, Tony had specifically asked for a pie, so Seth and I took a ladder and a bowl out to the back yard and spent 20 minutes in the tree canopy, picking classically: a berry for the bowl, a berry for me, a berry for the pie, a berry for the pie-hole. We filled our bowl and baked her up. Deee-licious.
This recipe was pretty inexact, which is usually not how I roll with baking, but with a berry pie, (apparently) it doesn’t really matter.
-One large bowl freshly picked Mulberries, enough to fill a tarte pan
-1/4 c. sugar
-2 tbs. flour
-2 piecrusts (I cheated and used pre-made)
-1 egg white
Preheat oven to 400
Toss Mulberries in sugar and flour
Line tarte pan with one pie crust, cutting off any excess, fill with berries
Cut a design into your top crust (or lattice it, or cut a slit… do what you feel! I cut stars)
Dot the top of the filling with as many pats of butter as you are comfortable with
Layer the top crust on top and crimp the edges (again, cutting off any excess)
Lightly whip egg white and brush crust with it
Bake for 15 minutes at 400, reduce head to 350 and bake for another 30 minutes, or until crust is golden brown
If you can possibly stand it, let the pie rest until cool so the gooey berry filling will set (cutting the pie warm means the filling will be oozy, you can make your own t-chart about the detriments of oozing filling vs. the benefits of eating warm pie).
Have any of you ever made mulberry pie? mulberry jam? I’d love any stories or recipes since I feel like I just discovered this AND it’s supremely old fashioned (my favorite combo).