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.