My friends moved houses across town. I wanted to make them something special. When I found large cookie cutters set with both a house and a holiday tree, I envisioned this pie. This pie consists of peaches and mulberries that I froze this summer.
I made this using my typical mixed fruit pie recipe.
Peach and Mulberry Pie
Preheat oven to 425 F
2 cups fresh mulberries
3.5 cups peaches, peeled and sliced
1 cup sugar plus additional amount for bottom and top of crust
1 tablespoon cinnamon or pumpkin pie spice
1/8 teaspoon cardamon
2 tablespoons flour
1 tablespoon vanilla
1⁄8 teaspoon salt
1 tablespoon butter, cut into small pieces to dot filling before crust
1 double crust pie crust (for top and bottom)
*Roll out the bottom crust. Place into a greased pie plate. Brush the bottom of the pie with egg and sprinkle a small amount of sugar at the bottom.
*Combine the mulberries and peaches in a large bowl. Mix in the cinnamon or pumpkin pie spice, cardamon, salt and sugar.
*Pour filling into pie pan. Dot the top with the pieces of butter.
*Cover with the top crust.
*Brush the top of the pie with an egg wash. Sprinkle with sugar.
*Bake in an oven preheated to 425 degrees F for 15 minutes. Cover the edge with a rim. *Reduce heat to 350 degrees F for approximately 50 minutes or until the filling is bubbling.
Pie Reimagined 