Thursday, June 19, 2008

INGREDIENTS
3 C fresh mulberries, stems removed
2 C sour cherries, pitted
1 C sugar
1/4 C tapioca
1 prepared 9-inch pie crust

DIRECTIONS
Place washed, prepared fruit in a Dutch oven with 1 cup sugar and stir occasionally to draw out the juices. After juice has formed, add tapioca and let stand 20 minutes. Bring to a boil. Cool 10 minutes, then pour in pie shell. Bake in preheated 375 degree oven for 30-35 minutes, until crust is golden brown, and filling is set.

Serve with whipped cream.

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