Mulberry and Sour Cherry Pie
  • 1 package frozen puff pastry, defrosted
  • 2 cups pitted, halved sour cherries
  • ½ cup white mulberries, halved
  • ½ cup sugar
  • 2 tablespoons corn starch
  1. Preheat oven to 400F. Roll out half the puff pastry and push into a 9-inch pie pan. Trim the crust. Put in the oven and bake for about 30 minutes, or until lightly browned. To avoid having it puff up too much, either place a foil-wrapped baking weight or brick on it, or poke at it once in a while (my very professional method). Remove from the oven and set aside.
  2. Meanwhile, mix together the cherries, mulberries, and sugar and allow to sit for 15 minutes. Mix in the corn starch until you cannot see any white. Pour the filling into the pie crust. Roll out the other half of the puff pastry and lay on top. Trim and pinch down. Cut four slits in the top to allow air to come through. Bake for 30 to 45 minutes (you'll probably want to turn the oven down to 350F, but mine needs to be this high), or until top is lightly browned and filling bubbly. Remove from the oven and allow to cool before serving.
Recipe by Katherine Martinelli at