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6 cups of mulberries
2 cups of rhubarb cut fine
1 heaping tablespoon of corn starch
1 to 1 1/2 cups of sugar
1/2 teaspoon ground cinnamon
1 tablespoon of lemon juice
3 tablespoons of butter
1 unbaked pie shell for a top and bottom layer pie

In large sauce pan place mulberries,and rhubarb, heat slowly. Mix corn starch and sugar together and add to berry mixture. Stir til sugar is dissolved. Add lemon juice, and cinnamon and butter.
Cook til mixture thickens while stirring continually.

cool and pour into your bottom pie shell and cover with top pie layer. Make a couple of slits in top. Bake at 375 degrees til bubbly and top layer is brown.

Can be served with whipped cream or vanilla ice cream

I place this pie on a baking sheet to help keep oven clean.

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