MULBERRY PIE

4 cups fresh mulberries

¼ cup water

1 cup sugar

3 tablespoon cornstarch

1 tablespoon lemon juice

½ teaspoon cinnamon

1 ½ tablespoon butter

Line 9” pie plate with pastry. Mix sugar, cornstarch and cinnamon. Mix lightly through mulberries and water. Pour berries into pastry lined pie plate. Dot with butter. Cover with top crust which has slits cut in it. Bake unitl crust is nicely browned and juice begins to bubble through slits in crust. Serve slightly warm, not hot. Temperature: 425, 35-45 minutes./