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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Combine berries, sugar, flour, and lemon juice in a medium sauce pan.
2. Heat mixture until it just starts to boil, stirring occassionaly.
3. Remove from heat and let cool for 15 minutes.
4. Preheat oven to 425 degrees Fahrenheit.
5. Spread bottom crust in a 9 inch pie pan.
6. Spread berry mixture in pie shell.
7. Sprinkle cinnamon on top.
8. Dot butter on top.
9. Put top crust on and seal edges.
10. Poke several vent holes in top crust.
11. 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.
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