Rhubarb Mulberry Pie
Rhubarb Mulberry Pie has a sweet & tangy fruit filling and a flaky lattice crust to top it off - the perfect way to enjoy mulberry season!
Servings: 8
Calories: 416.53kcal
Equipment
- 1 9-inch pie plate
Ingredients
- 2 refrigerated pie crusts homemade or store-bought
- 2 1/2 cups mulberries
- 2 cups diced rhubarb
- 1 cup sugar
- 1/4 cup flour
- 2 tablespoons butter
- 1 tablespoon milk
- 1-2 tablespoons course sugar for sprinkling over the pie
Instructions
- Preheat oven to 375°F.
- Place one of the pie crusts into the bottom of the pie plate.
- Add the mulberries, rhubarb, sugar and flour to a large mixing bowl; stir gently until well-combined.
- Pour the mixture over the bottom pie crust.
- Cut the other pie crust into strips and make a lattice crust; crimp the edges.
- Cut the butter into small pieces and sprinkle it over the pie.
- Brush the pie crust with the milk and sprinkle with the sugar.
- Cover the edges of the pie crust with aluminum foil.
- Bake the pie for about 40 minutes or until the pie is golden brown on top and the filling is bubbly.
- Remove from the oven and place on a wire rack to cool.
Notes
Looking for more details? There are more detailed instructions and photos in the blog post above!
Nutrition
Calories: 416.53kcal | Carbohydrates: 62.99g | Protein: 3.1g | Fat: 17.68g | Saturated Fat: 7.26g | Polyunsaturated Fat: 2.13g | Monounsaturated Fat: 6.69g | Cholesterol: 7.57mg | Sodium: 241.18mg | Potassium: 233.11mg | Fiber: 2.43g | Sugar: 28.92g | Vitamin A: 129.57IU | Vitamin C: 18.36mg | Calcium: 53.1mg | Iron: 1.52mg