While I was at our friend Diane's cabin in Michigan, Diane's husband , Larry, brought a bucket of fresh mulberries from his mother's mulberry tree, and asked if I could make a pie from them. Never made a mulberry pie before. I more or less winged it, so to speak, and came out with a really good pie!

Mulberry Pie

2 prepared 9-inch pie crusts
1 9-inch pie plate

Preheat oven to 400°

3-4 c. fresh mulberries
1 and 1/3 c. sugar
1/3 c tapioca
1/3-1/2 c lemon-flavored tea
1 T butter

1. Line the pie plate with one pie crust.
2. Mix all ingredients except the butter.
3. Pour into pie plate.
4. Dot top of the filling with butter.
5. Lay top crust over filling. Crimp edges. Cut in slits for steam release.

Cover crimped edges of the crust with aluminum foil. Bake for 12 minutes at 400°

Reduce oven heat to 350° Bake for 35-40 minutes. Remove foil from edges of pie.

Bake another 10 minutes or until edges brown and filling is bubbling out of the steam slits.