June 2, 2013 Yoshina Cherry Path

The entire ground is covered with ripe mulberries.  We step on them, squashing the juice on our shoes.

Here is a hard to find recipe for Mulberry Pie from the Farm Journal Country Cookbook (copyright  1959, 1972).

MULBERRY PIE

"Spread a worn sheet on the grass beneath the tree, shake the branches lightly and run from the shower of juicy, warm, sweet berries that plop down....

Combine the sweet mulberries with a tart fruit, like gooseberries, or rhubarb.  We give you a recipe for the berry-rhubarb team that makes one of the most economical farm fruit pies- and one of the best."

Pastry for 2 crust pie
2 c mulberries
1 cup finely sliced rhubarb
1 cup sugar
1/4 cup flour
2 Tbsp butter

Combine mulberries and rhubarb in medium bowl.
Combine sugar and flour. Sprinkle about 1/3 of mixture in bottom of pastry-lined 9" pie pan. Turn mulberries and rhubarb into pie pan and add remaining sugar-flour mixture.  Dot with butter.  Adjust top crust, cut steam vents and flute edges.

Bake in hot oven (425') 40 to 50 minutes, or until crust is browned and juices bubble in vents.