Elderberry Pie Recette

Comment préparer Elderberry Pie

1. Gently wash and pick over 4 cups of fresh wild elderberries, removing any stems or leaves.
2. In a medium saucepan, combine the elderberries, 1 ½ cups granulated sugar, ¼ cup all-purpose flour, and 2 tablespoons lemon juice.
3. Cook over medium heat, stirring occasionally, until the mixture comes to a gentle boil. Reduce heat and simmer for 5 minutes, or until the berries have softened and the mixture has thickened slightly.
4. Remove from heat and let the filling cool completely for at least 15 minutes. This will prevent a soggy bottom crust.
5. Preheat oven to 425°F (220°C).
6. Carefully spread the bottom pie crust into a 9-inch pie plate.
7. Pour the cooled elderberry filling into the pie crust.
8. Sprinkle 1 teaspoon of ground cinnamon evenly over the filling.
9. Dot the top of the filling with 2 tablespoons of butter, cut into small pieces.
10. Carefully place the top crust over the filling. Crimp the edges to seal, and cut several slits in the top crust to allow steam to escape.
11. Bake at 425°F (220°C) for 10 minutes.
12. Reduce oven temperature to 350°F (175°C) and continue baking for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust is browning too quickly, cover the edges with foil.
13. Let the pie cool completely on a wire rack before slicing and serving. Enjoy!