Elderberry pie is a classic dessert that is both delicious and easy to make. With its sweet and tangy flavors, this pie is perfect for any occasion, whether it’s a family gathering or a cozy night in.
Why You’ll Love This Recipe?
- The combination of fresh elderberries and a flaky pie crust creates a burst of flavor in every bite.
- This recipe requires minimal prep time, making it a great option for busy days.
- Elderberry pie is versatile and can be enjoyed warm or cold, making it perfect for meal prep.
Ingredient Notes:
- (ounce) package double-crust pie pastry, thawed
- Fresh elderberries
- White sugar
- Cornstarch for thickening
- Water for the filling
- Lemon juice for a hint of freshness
- Butter for a rich finish
Step-by-Step Instructions:
- Preheat your oven to 375°F.
- In a large bowl, combine elderberries, sugar, cornstarch, water, and lemon juice.
- Roll out one pie crust and place it in a pie dish. Pour the elderberry mixture into the crust.
- Dot the filling with butter and cover with the second pie crust. Pinch the edges to seal.
- Cut slits in the top crust to allow steam to escape.
- Bake for 45-50 minutes, or until the crust is golden brown.
- Let the pie cool before serving.
Helpful Tips:
- For a golden crust, brush the top with an egg wash before baking.
- Serve the pie with a scoop of vanilla ice cream for a delicious treat.
- Store any leftovers in the refrigerator for up to 3 days.
- You can use frozen elderberries if fresh ones are not available.
Expert Tips for the Best Results:
- Make sure to taste your elderberries before adding sugar, as their sweetness can vary.
- Adding a pinch of cinnamon or nutmeg to the filling can enhance the flavors.
- Blind bake the bottom crust to prevent it from becoming soggy.
Serving Suggestions:
Elderberry pie pairs well with a dollop of whipped cream or a sprinkle of powdered sugar. For a complete meal, serve it alongside a hot cup of coffee or tea.
Storage and Reheating Tips:
To store leftover elderberry pie, cover it with foil and refrigerate. To reheat, place it in a 350°F oven for 10-15 minutes or until warmed through.
Frequently Asked Questions:
- Can I use frozen elderberries for this recipe?
- Yes, frozen elderberries can be used in place of fresh ones. Just make sure to thaw them before using.
- How can I prevent the pie crust from getting soggy?
- Blind baking the bottom crust before adding the filling can help prevent it from becoming soggy.
- Can I freeze elderberry pie?
- Yes, you can freeze elderberry pie. Just wrap it tightly in foil and store it in the freezer for up to 2 months.
Conclusion:
Elderberry pie is a delightful dessert that is sure to impress your friends and family. Give this recipe a try and let us know how it turns out! Enjoy every bite of this homemade treat.
Print
Elderberry Pie
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hr
- Yield: 1 pie (8 servings) 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the sweet and tart flavors of this delicious Elderberry Pie. Made with juicy elderberries and a flaky double-crust pastry, this dessert is perfect for any occasion.
Ingredients
Pie Pastry:
-
- 1 (14.1 ounce) package double-crust pie pastry, thawed
Filling:
- 4 cups elderberries
- 1 cup white sugar
- 3 tablespoons cornstarch
- 1 tablespoon water, or as needed
- 1 tablespoon lemon juice
- 1 tablespoon butter, or to taste
Instructions
- Prepare the Pie Crust: Roll out the pastry and line a pie dish with the bottom crust.
- Make the Filling: In a bowl, mix elderberries, sugar, cornstarch, water, and lemon juice. Pour into the crust.
- Top and Bake: Cover with the top crust, seal and flute the edges. Cut slits in the top and bake until golden brown.
- Serve: Let it cool, slice, and enjoy!
Notes
- You can adjust the sugar amount based on the sweetness of the elderberries.
- Serve with a scoop of vanilla ice cream for a delicious treat.
Nutrition
- Serving Size: 1 slice
- Calories: 275 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 5 mg