Elderberry Pie I

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"As a child, I would get in trouble from my mom for poking my fingers through the crust to get at the filling! Yumm!"
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servings 357 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. 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.
  3. Sprinkle the vinegar over the pie filling, and top with remaining crust.
  4. Bake for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C). Bake for 35 to 40 minutes, or until golden brown.



This was a wonderful elderberry pie. Maybe a dash of lemon juice would enhance its flavor. Will definitely make again!

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