Of course Mulberries are on my brain... OK, maybe in my case, it's more correct to say they are on my fingers and toes (as previously mentioned in the blog!). But did you know there are a TON of really good nutritional benefits that includes essential amino acids, fiber, Calcium, Phosphorus, potassium and Magnesium. And while I can not attest to all of these, Mulberries are knows to help in these ways as well:
- Enhancing the body's immunity.
- Strengthens eyesight.
- Improves digestion.
- Mulberries sooth the nerves.
- Mulberry helps in containing hypertension.
- They strengthen the liver and kidney.
- Mulberries are helpful in treating constipation.
- Can suppress carcinogens.
I realize all this Mulberry talk goes off on a tangent, but picking this ripe summer bounty is fun for the entire family and provides us with fresh nutritious meals. OK so this next recipe we adapted may not be considered "nutritious" but it sure was a GREAT recipe to try with our Mulberries...
- 3 cups mulberries
- 1 cup white sugar
- 1/2 cup all-purpose flour
- 5 Spice seasoning
- 1 pie pastry for a 9 inch double crust pie
- 2 tablespoons butter
- 1 tablespoon milk
- Preheat oven to 400 degrees F.
- In a large bowl, mix berries with sugar and flour.
- Prepare pie crust as recommended for a double-crust pie, or use a frozen pastry crust.
- Place berry mixture into bottom pie crust and sprinkle with 5 Spice season mix.
- Dot with butter and then cover with top pie crust.
- Crimp edges, cut slits in upper crust, and brush with milk.
- Let pie rest in refrigerator for 30 minutes.
- Bake pie in preheated oven for 15 minutes. Lower oven temperature to 350 degrees F and bake for an additional 30 minutes.
- Remove pie from oven and let sit on wire rack until cool.