It’s mulberry season! Which means I headed down to the ancient mulberry tree at university. I spent a good hour climbing about the tree and gathering all the ripe berries. Unfortunately this resulted in a vast amount of purple stains all over my clothing and bag but I suppose one must make sacrifices.
Because the mulberries are so fresh and flavorsome I decided to let them take pride of place in the pie- so there are no distracting flavours involved. The pie could even be classed as ‘healthy’ which means you can cut yourself an extra big slice 😉
I encourage you all to go out and forage for your mulberries instead of paying a hefty price for a packet from the supermarket. I promise the pie will taste 100 times better knowing that you worked hard for everyone of those tasty mulberries!
Vegan Mulberry pie
- 2 1/3 cups of light spelt flour (or flour of choice)
- 2/3 cup vegan butter
- Pinch of salt
- 2-4 tbsp of water
- coconut sugar to sprinkle on top
- 2 cups of fresh mulberries
- 1 tsp vanilla beans
- 1 tsp cinnamon
- 1-4 tbsps of maple syrup (to taste- I used 1 tbsp)
- 1 tbsp tapioca starch
Set the oven to 180 Degrees Celsius and oil your pie pan.
Place flour and salt in a bowl. Add in the butter, cutting it into small cubes with a knife. Begin using your hands to rub the butter through the flour until it forms little crumbs. Now that the pastry is coming together add water slowly as needed until the dough just comes together. It shouldn’t be too sticky!
Place dough on a floured surface and form into a circle. Place some plastic wrap over the dough and use a rolling pin to role it out until it is wide enough to cover the edges of the pie pan.
Place the rolled out pastry over the pie pan and crimp the edges with your fingers.
Now onto the filling!
Place all the filling ingredients into a bowl and mix carefully with your hands until the mulberries are well covered.
The tapioca starch will act as a binder for the ingredients and create a lovely texture.
Pour the filling into the base and sprinkle with coconut sugar.
Now pop it into the oven for 40-50 minutes.
Take out and let it cool for 30 minutes (if you can) and serve it with a dollop or cream, yoghurt or ice cream.