Elderberry Pie Filling Recipes

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ELDERBERRY PIE



Elderberry Pie image

This is my father's recipe. After many years, I finally got him to write it down. I go out in the fields about August 1st (in my area) and harvest some wild elderberries to make this delicious pie. My Grandson toke the top prize at the FFA Pie aution in 2006 with this pie.

Provided by RogerOH

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

4 cups elderberries
1 1/4 cups sugar
6 tablespoons flour
2 tablespoons lemon juice
1/2 teaspoon cinnamon
2 tablespoons butter
pastry for a double-crust 9-inch pie

Steps:

  • Combine berries, sugar, flour, and lemon juice in a medium sauce pan.
  • Heat mixture until it just starts to boil, stirring occassionaly.
  • Remove from heat and let cool for 15 minutes.
  • Preheat oven to 425 degrees Fahrenheit.
  • Spread bottom crust in a 9 inch pie pan.
  • Spread berry mixture in pie shell.
  • Sprinkle cinnamon on top.
  • Dot butter on top.
  • Put top crust on and seal edges.
  • Poke several vent holes in top crust.
  • Bake at 425 degrees Fahrenheit for 10 minutes. Turn oven down to 350 degrees Fahrenheit, leaving pie in oven, and bake for 30 minutes longer.

ELDERBERRY PIE II



Elderberry Pie II image

This is my favorite fruit pie of all. Wish I could find the berries in our area. Tapioca can be used in place of cornstarch if desired.

Provided by Esther Kenagy

Categories     Desserts     Pies     Fruit Pie Recipes

Yield 8

Number Of Ingredients 5

1 recipe pastry for a 9 inch double crust pie
4 cups elderberries
1 cup white sugar
3 tablespoons cornstarch
1 tablespoon lemon juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix cornstarch in a little bit of water and add to berries and sugar. Cook, stirring constantly until desired thickness. Add more cornstarch if not thick enough. Add lemon juice.
  • Pour into bottom crust. Dot with butter. Put on top crust or make a lattice.
  • Bake at 375 degrees F (190 degrees C) until browned and berries are bubbling through holes in the crust, approximately 40 minutes.
  • Note: It is a good idea to put a pan or foil under the pie as it bakes since it might bubble over.

Nutrition Facts : Calories 389 calories, Carbohydrate 61.8 g, Fat 15.3 g, Fiber 6.8 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 238.4 mg, Sugar 25.1 g

ELDERBERRY PIE



Elderberry Pie image

This simple old fashioned elderberry pie comes together with just a few ingredients, and it's a real crowd pleaser

Provided by Ashley Adamant

Number Of Ingredients 10

2 1/4 cups flour
1 cup butter
1/2 tsp salt
4 to 6 tbsp water, cold
4 cups elderberries, stemmed
1 cup sugar
3-4 tbsp corn starch
(or tapioca starch)
2 tbsp lemon juice
1/2 cup water (see note)

Steps:

  • Prepare the pie crust by mixing flour and salt (with a tbsp of sugar if desired) and then cutting the butter into the flour mixture until crumbly. Add water and bring the mixture together into a cohesive mass. Divide into two pieces, wrap and refrigerate.
  • Clean and stem the elderberries.
  • Place the sugar, cornstarch and water in a saucepan large enough to hold all the filling. Bring the mixture to a boil, stirring to dissolve.
  • Add elderberries and lemon juice and cook another 2-3 minutes until heated through. Set aside to cool slightly while you prepare the crust.
  • Remove one half of the crust from the refrigerator, roll it out and use it to line a pie pan.
  • Fill the crust with the elderberry pie filling, and then top with the second half of the crust (as a lattice top or solid top pie).
  • Seal the edges, and optionally, pain the top with milk or egg white for a golden crust. A sprinkle of sugar on top is also a nice decorative touch.
  • Bake at 425 for 30 minutes and then reduce the oven temperature to 350 for an additional 20 to 30 minutes until the crust is browned and filling bubbly.
  • Allow the pie to cool completely before cutting.

ELDERBERRY PIE



Elderberry Pie image

This is one of my man's favorite pies. His father brought this jar of elderberries from an elder lady whose lawn he mowed. I thought back to when I was younger and grew up in the deep South. I remembered my mom and grandmother making pies of all sorts in the summer and fall seasons. Elderberry pies were one of grannie's favorite pies as well. So here is the simple recipe...

Provided by April Broxton

Categories     Desserts     Pies     Fruit Pie Recipes

Time 2h5m

Yield 8

Number Of Ingredients 7

2 (9 inch) deep-dish prepared pie crusts
4 cups fresh elderberries, stemmed
1 cup water
1 cup white sugar
3 tablespoons water
3 tablespoons cornstarch
1 tablespoon orange juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Unroll 1 crust and press firmly against the side and bottom of an ungreased 9-inch pie plate. Prick bottom and sides with a fork.
  • Bake in the preheated oven until light brown, 10 to 12 minutes. Let cool.
  • Combine elderberries, 1 cup water, and sugar in a saucepan over medium heat. Whisk 3 tablespoons water and cornstarch together in a bowl; pour into the saucepan. Cook and stir until filling thickens and coats the back of a wooden spoon, 5 to 10 minutes. Remove from heat; stir in orange juice.
  • Pour filling into the cooled pie crust. Lay second crust on top. Press edges together to seal with a fork. Cut slits in the top crust with a knife for steam to escape.
  • Bake in the preheated oven until crust is browned and filling is bubbly, about 40 minutes. Cool completely before slicing, about 1 hour.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 61.8 g, Fat 15.3 g, Fiber 6.8 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 239.5 mg, Sugar 25.2 g

BLUEBERRY-ELDERFLOWER PIE



Blueberry-Elderflower Pie image

Provided by Food Network Kitchen

Time 6h20m

Yield 8 to 10 servings

Number Of Ingredients 13

3 1/4 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1 teaspoon salt
1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into small pieces
1/3 cup very cold vegetable shortening, cut into small pieces
2 tablespoons elderflower liqueur (such as St-Germain) or elderflower juice
For the filling:
8 cups fresh blueberries (about 4 pints)
3/4 to 1 cup sugar (depending on the sweetness of your berries), plus more for sprinkling
1/2 cup all-purpose flour
2 tablespoons elderflower liqueur or elderflower juice
Pinch of salt
1 large egg

Steps:

  • Make the crust: Put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and shortening; pulse just until the pieces are the size of large peas. While pulsing, gradually add the elderflower liqueur and 1/3 cup ice water until the dough comes together. Turn out the dough onto a lightly floured surface and knead gently until smooth. Divide the dough between 2 sheets of plastic wrap; use the plastic wrap to form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
  • Meanwhile, make the filling: Toss the blueberries, sugar, flour, elderflower liqueur and salt in a large bowl. Let sit until juicy, 30 minutes. Position a rack with a baking sheet in the lower third of the oven and preheat to 425 degrees F.
  • Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch deep-dish pie plate, pressing the dough into the bottom and up the side. Roll out the second disk of dough on a lightly floured surface.
  • Toss the berries again and pour the mixture into the prepared crust. Moisten the edge of the crust with cold water and lay the second dough round over the filling; gently press the top and bottom crusts together around the edge. Fold the overhanging dough under itself and crimp the edges. Cut a few slits in the top crust to let steam escape. Beat the egg with 1 teaspoon water. Brush the pie with the egg mixture and sprinkle lightly with sugar.
  • Put the pie on the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 350 degrees F; bake until the crust is golden brown and the filling is bubbling, about 55 more minutes. (Cover the edge of the crust with foil if it is browning too quickly.) Transfer to a rack and let cool at least 4 hours before serving.

PERFECT BLUEBERRY PIE FILLING



Perfect Blueberry Pie Filling image

I love the the texture and flavor this technique produces in making blueberry filling. If you are tired of the overly processed and overly cornstarched taste of blueberry pie filling, give this a try. Method produces a "fresh blueberry" taste.

Provided by Pastryismybiz

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

2 pints blueberries (4 cups)
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon lemon rind, grated
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons unsalted butter
1 egg, well beaten with
1 pinch salt, for egg washing top of pie
2 tablespoons sugar, for top of pie
2 individual pie crusts

Steps:

  • Combine 1 cup berries with 3/4 cup sugar in pan.
  • Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
  • Combine cornstarch and water in bowl.
  • Add to pan with blueberries.
  • Cook over medium heat until mixture comes to full boil and is clear and thick.
  • Pour hot mixture into large bowl.Cool until warm.
  • Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
  • Let cool before adding to pie crust.
  • Add top crust and brush with egg wash, sprinkle with sugar.
  • Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
  • This technique works for any delicate fruit such as raspberries or strawberries.

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