Mulberry Pie

Recipe by Rebecca Feldman, Honey’s Holistic Chef

**Get this item at Honey’s Farm Store, open every Saturday & Sunday year-round, 10am-4pm

Ingredients:

For the Crust

  • 2 cups cassava flour

  • 1 cup cold butter, cubed (or vegan butter)

  • ¾ cup ice-cold water

  • 2 eggs** (or 2 Tablespoons ground flaxseed + ⅓ cup water for egg-free)

  • ¼ cup coconut sugar or date sugar 

  • ¼ teaspoon sea salt

  • 1 teaspoon baking soda

  • 1 egg yolk (for egg wash)**

For the Filling

  • 4 cups fresh (or thawed frozen) mulberries

  • ¼ cup local honey** 

  • 2 Tablespoons arrowroot powder

  • 2 Tablespoons lemon juice

  • 1  teaspoon vanilla extract

  • Pinch of salt**

Directions:

  1. Make the pie crust.

    1. In a large bowl, whisk together the cassava flour, coconut sugar, salt, and baking soda.

    2. Add the cubed butter and mix on low with a hand-mixer until you get pea-sized bits coated in flour.

    3. Add water and eggs (or flax eggs) and continue mixing until sticky dough forms. Knead gently to bring together.

    4. Wrap and refrigerate the dough for 1 hour.

    5. Divide the dough in half and roll between parchment to ¼ inch thick. Transfer one round to a greased 9″ pie dish. Reserve scraps for lattice.

    6. Keep in the fridge while preparing the filling.

  2. Make the filling.

    1. In a bowl, gently toss the mulberries with the honey, flour, lemon juice, vanilla, and salt until evenly coated. Let the mixture rest for 10 minutes until the berries begin releasing their juice.

    2. Preheat the oven to 400°F and pour the filling into the chilled pie crust.

    3. Roll out the reserved dough scraps and cut into 1.5-inch strips. Weave lattice on top and trim edges.

    4. Brush the lattice with beaten yolk and sprinkle lightly with coconut sugar.

    5. Bake at 400°F for 15 min, then reduce the oven temperature to 375°F and bake another 40-45 min, until the crust is golden and the filling is bubbly.     

    6. Allow the pie to cool for at least 2 hours so the filling sets properly.

  3. Serve at room temperature or gently warm. This pie is great topped with vanilla ice cream or coconut whipped cream and a little lemon zest.