If you’re looking for something a little out of the ordinary you can’t go wrong with this Elderberry Pie, especially if you have a neighbor with an elderberry bush in season!
I wrote recently about the health benefits of a special berry in my post, Elderberry Wine. But with elderberries in season, I thought it would justify one more post about this tasty and healthy fruit. Although the elderberry is small, my neighbor’s bush yielded a lot of berries; enough even for me to make a pie. The results were heavenly.
Before I go on though, I do want to point out that the elderberry does have a somewhat unique flavor. It’s similar to a blueberry but with a twist. There’s a certain zest to it that distinguishes it from other berries.
Being distinguished can be a good thing. Especially if you’re a berry in a pie.
For this recipe I used my favorite vodka-infused fool-proof pie crust. I wonder if the health benefits of the berries counteract the not-so-healthy attributes of the pie crust?
I think worrying about your health when eating a slice of pie is like talking about diets on Thanksgiving Day; it distracts from the pleasure of the moment.
I wish you all were in the neighborhood so I could share with you a slice of this elderberry pie! Of course, if you all came at once, I might have to make more…but it would be worth it!
- 1 Foolproof Pie Crust
- 4 cups elderberries rinsed and drained,
- 1 ½ cup sugar
- ¼ cup cold water
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- Prepare Pie Crust.
- Heat your oven to 375F.
- Place berries and sugar in a saucepan. Mix cornstarch with cold water and add to pan. Cook, stirring occasionally until mixture thickens and then add lemon juice.
- Pour berry mixture into pie crust. Dot with margarine and add top crust or make a lattice.
- Bake the pie for approximately 45 minutes, until the crust is browned. You should put a pan underneath the pie to protect your oven from any overflow.