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Brad’s Magnificent Mulberry Pie
With the holidays just around the corner, it's the perfect time to start baking. This mulberry pie recipe from Project Delivery Officer Bradley Oleksyn, is a terrific opportunity to spice up your recipe book!
The following recipe is a 60 year old recipe from an original QCWA cookbook and Project Delivery Officer Oleksyn is confident it will be perfect for all your baking needs.
“This recipe was from Margaret Smith who was one of the local tuckshop volunteers from back in the day,” Project Delivery Officer Bradley Oleksyn said.
“This recipe is great since you can make it gluten free if you want and it’s a really simple recipe so anyone can make it,” Mr Oleksyn said.
For the pastry:
1 cup gluten free plain flour
1 cup coconut flour or self-raising flour
½ teaspoon of salt
120g of Nuttelex olive (or butter)
2 tablespoons brown sugar
1 egg yolk
70 ml almond milk or full cream milk
For the filling:
3 teaspoons of gelatine
½ cup hot water
½ cup sugar
2 cups Mulberries
Pinch of salt
1 tablespoon lemon juice
½ cup chilled evaporated milk
2 egg whites
Start by making your sweet short pastry.
- Sift flours and salt into a bowl
- Rub butter through the flour with the tips of your fingers
- Add sugar and mix well
- Mix into a dry dough with egg and milk beaten together
- Turn onto a lightly floured board and knead until smooth
With your pastry ready you can now begin with the fun part…the pie!
- Begin by dissolving gelatine in ½ cup hot water.
- Remove stalks from mulberries and place in a saucepan with ½ cup of sugar and ¼ cup of water.
- Cover and simmer for 10 minutes.
- Stir in dissolved gelatine and add lemon juice and salt.
- Chill until the mix begins to set.
- Beat egg whites and add sugar gradually folding whipped milk and egg whites into a thick Mulberry mixture.
- Pour into your new pastry shell and chill until it’s set.
- If you’re so inclined, decorate with cream or other toppings as desired.
- Enjoy!
Whether enjoying this pie over the holidays or serving at Christmas dinner, let us know how you enjoyed the recipe by tagging us a photo of your pie on our
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