Recipe – Mulberry Pie and Cobbler

Place in a large saucepan:

1 20 oz can crushed pineapple

2 lbs. fresh purple mulberries

½ t. salt

1 cup date sugar

1 T. lemon juice

2 T. agar powder (or cornstarch)

Bring to a boil, stirring constantly. Place in an unbaked pie shell with a full or lattice top and bake at 350° for 30 minutes or until golden brown. May also be used as filling for a cobbler.