Elderberry Pie Recipe 465

ELDERBERRY PIE

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

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

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.

ELDERBERRY PIE

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.

ELDERBERRY CUSTARD PIE

Steps:

• Preheat the oven to 350°F.
• Bring the juice to a boil over medium heat in a medium saucepan.
• While it's heating, combine the flour, sugar, and salt in a small mixing bowl, and gradually add the egg yolk and the milk.
• Add the boiling juice and stir until thickened.
• Remove the mixture from the heat.
• Beat the egg white with a whisk or hand mixer in a medium mixing bowl until stiff peaks form. Fold the beaten egg white into the elderberry mixture until evenly combined.
• Pour the filling into the pie shell.
• Bake for 20 to 30 minutes, until the center is bubbly.

OLD-FASHIONED ELDERBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll 1 crust into a 12-inch circle; place in a 9-inch pie plate.
• Mix sour cream, sugar, elderberries, flour, and salt together in a bowl. Spoon filling into the crust in the pie plate.
• Roll second crust into a 10-inch circle; cut a few slits in the center to vent steam. Place crust over the filling. Press crusts together to seal; flute edges.
• Bake in the preheated oven until top crust is golden brown, about 45 minutes. Let cool to room temperature before slicing, about 1 hour.

ELDERBERRY PIE I

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Combine the flour, sugar, and cinnamon; reserve 1/4 of this mixture. Add the remaining 3/4 flour mixture to the elderberries and grapes, and mix thoroughly. Sprinkle the reserved flour mixture evenly over the bottom of the crust in pie plate. Turn the filling into the crust, and dot with butter.
• Sprinkle the vinegar over the pie filling, and top with remaining crust.
• Bake for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C). Bake for 35 to 40 minutes, or until golden brown.

ELDERBERRY PIE III

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a 9 inch pie pan with pastry.
• Combine berries and lemon juice. Pour into shell. Mix sugar, salt and flour. Sprinkle over berries.
• Cover with top crust. Seal and flute edges. Cut a few small steam vents in the top.
• Bake at 425 degrees F (220 degrees C) for 10 minutes, reduce oven temperature to 350 degrees F (175 degrees C) and bake 30 minutes longer.