Summer Mulberry Pie Recipe
Ingredients
Unbaked double crust
5 tsp granulated fructose
1/4 cup all-purpose flour
2 tsp cornstarch
Dash salt
1 qt. mulberries, cleaned
2 tsp low-calorie margarine
Directions
Combine fructose, flour, cornstarch, and salt in a bowl.
Toss to mix.
Sprinkle half of mixture into bottom of 9 inch (23 cm) pastry-lined pie pan.
Fill with mulberries.
Sprinkle remaining mixture over top.
Dot with margarine.
Adjust top crust, flute or pinch edges, and cut slits in top to allow steam to escape.
Bake at 425°F (220°C) for 40 to 50 minutes or until lightly browned.
Toss to mix.
Sprinkle half of mixture into bottom of 9 inch (23 cm) pastry-lined pie pan.
Fill with mulberries.
Sprinkle remaining mixture over top.
Dot with margarine.
Adjust top crust, flute or pinch edges, and cut slits in top to allow steam to escape.
Bake at 425°F (220°C) for 40 to 50 minutes or until lightly browned.
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