Mulberry Apricot Pie Recipe
Servings: 1
Ingredients
- 10 ounce Frzn Mulberries
- 32 ounce Apricot halves
- 1/4 c. Flour
- 3/4 c. Sugar
- 1/8 tsp Salt
- 2 Tbsp. Butter
- 1/2 tsp Almond extract
- 2 x Crust pastry
Directions
- Defrost, drain Mulberries and save 1/2 c. juice. Place liquid removed apricots in pie crust. Spoon Mulberries over apricots and pour juice over the top.
- Mix sugar, flour, and salt together and sprinkle over berries. Dot with butter and sprinkle on extract. Cover with top crust and sprinkle with sugar. Bake at 400 degrees for 50-60 min - watch carefully.
- You may substitute 2 1/2 c. fresh mulberries and 5 fresh peaches for Mulberries and apricots. Increase sugar to 1 c..
- Serves 6-8.JM.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1339g | |
| Calories 1431 | |
| Calories from Fat 242 | 17% |
| Total Fat 27.74g | 35% |
| Saturated Fat 14.98g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 492mg | 21% |
| Potassium 2782mg | 79% |
| Total Carbs 295.7g | 79% |
| Dietary Fiber 22.5g | 75% |
| Sugars 251.15g | 167% |
| Protein 19.36g | 31% |
