I LOVE mulberries. You can’t beat eating them straight off the tree!
However a mulberry pie, especially with cream, does make the mouth water!
And even more so if you arrive home and it’s still warm, and fresh out of the oven!!
That was the lovely surprise my husband Graeme and I received after being away for a couple of days!
Taking pride of place on the bench was a big, fragrant mulberry pie; topped off with a pretty “apple rose” on top!
What makes this even more special, was that this delectable desert was prepared by one of my twin daughters, Bridget; and her brother-in-law Daniel.
How blessed am I?
No wonder their faces were beaming when we pulled up. They were proud; and so they should be. However the pride I felt in them was immeasurable!!
Bridget had made the pastry, and Daniel the filling AND the rose!!
And a bonus is that there is still plenty of mulberries left on the tree!
Job well done – it was delicious!
For the pastry you will need:
- 1 cup of plain flour (125g)
- 1 cup self-raising flour (125g)
- 125g butter
- 2 tablespoons caster sugar
- 1 egg yolk
- 1/4 cup cold water or milk (approx.)
- Sift flours into bowl.
- Rub butter through the flour with the fingertips.
- Add sugar and mix well.
- Mix into a dry dough with egg yolk and milk beaten together.
- Turn onto a lightly floured board and knead until smooth.
Book: day to day cookery: fourth edition, I.M. Downes and Elaine Grant.
Mulberry pie filling – click on this link.
This is quite a sweet filling – you may wish to lessen the sugar.
Apple rose – click on this link.
For the lattice work on top, cut pastry into strips or feel free to experiment with the pastry!
Love Mumma G!