Aunt Sue's Mulberry Rhubarb Pie

Fresh mulberries and frozen rhubarb make 

an excellent combination for a tasty pie.

Earlier I blogged about the mulberry pickin' we've been doing - what a great season for mulberries!  A couple years ago my Aunt Sue she said most of her family, including her son's new wife, have the same favorite pie.  Last week all I could remember about the pie from our conversation was that it included mulberries.  Considering the plethora of mulberries we have, I decided to call her up and investigate further.  Turns out the pie is mulberry rhubarb pie, and luckily, we have a bunch of rhubarb in our freezer from earlier this season.  I've never heard of mulberries and rhubarb married up together, but the sweet and tart combination makes sense.  So, we tried it.

Aunt Sue's Mulberry Rhubarb Pie
(Okay, it might be someone else's recipe, but to me, it's Aunt Sue's)

Sue usually uses frozen fruit.  As it thaws, the juices come out of the fruit.  I used fresh mulberries, and the juice from 1 1/2 cups of frozen rhubarb was enough to make this recipe.

Mix:

2Tbsp cornstarch

1/3 c. juice from the thawed fruit

Add each of the following to the above, mixing a little between each addition:

1/4 tsp salt

1/4 tsp cinnamon

1/2 tsp vanilla

1/8 tsp almond extract

3/4 c. sugar

1 1/2 c. mulberries

1 1/2 c. rhubarb

Bake at 400 degrees in a double pie crust with butter, sugar and cinnamon on top.  Bake for 40 minutes.  The edges of the pie crust may need to be covered with tin foil to protect it from burning.

When Chris and I first married, I did a sewing project and obsessed because it had minor flaws.  Chris said something I have never forgotten, "Are you a professional seamstress?"  Me:  "No."  Chris:  "Well then, don't worry about it."  That realization allowed me to give myself grace and let go of a little perfectionism.  Why would it look perfect if I only sew occasionally.  The same goes for pies, while the picture of the final pie isn't the prettiest, it sure tasted good, which is perfect enough for me.  And, yes, we did enjoy a little vanilla ice cream melted on top!