MULBERRY PIE

Popping one ripe mulberry in my mouth can bring on a flood of memories. I remember small, purple-stained bare feet, the smell of them in the baking sun, and handfuls of their juicy ripeness. These sweet little berries always make me think of summers at Camp Friedenswald, where I spent many many weeks throughout my childhood and teenage years.

So, finding a mulberry bush full of ripe berries in my parents' back yard was a sensational treasure!

We picked (well, Mali and I picked while another small one danced around and the smallest one romped on the blanket),








we washed,



we assembled.



I used my great aunt Phyllis's recipe for strawberry glaze pie, but just substituted mulberries. It tastes like summer, and it tastes like camp.

Mulberry glaze pie

Clean a heaping quart of berries, and set aside one cup. Bake a pie crust and fill with fresh berries. Make glaze.

Glaze: Crush 1 cup berries and cook with 3/4 cup sugar, 1/2 cup water, and a pinch of salt. Mix together 1.5 T cornstarch and 2 t. water. Add cornstarch to glaze and cook until thick and clear. Pour over berries.