Elderberry Pie II Recipe - Allrecipes.com
Elderberry Pie II Recipe

Elderberry Pie II

Recipe by  

"This is my favorite fruit pie of all. Wish I could find the berries in our area. Tapioca can be used in place of cornstarch if desired."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix cornstarch in a little bit of water and add to berries and sugar. Cook, stirring constantly until desired thickness. Add more cornstarch if not thick enough. Add lemon juice.
  3. Pour into bottom crust. Dot with butter. Put on top crust or make a lattice.
  4. Bake at 375 degrees F (190 degrees C) until browned and berries are bubbling through holes in the crust, approximately 40 minutes.
  5. Note: It is a good idea to put a pan or foil under the pie as it bakes since it might bubble over.
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Reviews More Reviews

Most Helpful Positive Review
Aug 30, 2003

This was deeelicious...and I don't even like elderberry pie! I added about 1T extra of cornstarch and made a lattice crust. This pie had a perfect consistency, and my family just couldn't stay out of it. Will make again!

 
Most Helpful Critical Review
Sep 14, 2010

Oh My-Took forever to clean the tiny tiny berries. Cooked them and it looked fine. I don't know what goes on in the baking process but when I was done it was crunchy-not good. NOT a do-over

 
Aug 15, 2011

Great pie! I love elderberries and found that the easiest way to clean/ de-stem the berries is to freeze them first. Then they practically fall off the stems. Super easy!

 
Aug 30, 2003

This was the first time I thickened the berries before baking. What a difference. This is what elderberry pie should look like AND taste like!!!

 
Sep 08, 2004

This is a very easy pie to make. Not so sweet that you get sick. Just a wonderful taste. I've made 5 pies already this year. I loved it!!!Once your prepare the berries, and put them in the sauce pan with the sugar and cornstarch, you will be able to see how thick your pie will be. I'm preparing more berries and freezing them for winter pie making.

 
Aug 30, 2010

This was my first elderberry pie - we picked the berries from bushes we had planted in our backyard a few years ago. I love that this recipe has you thicken the filling before putting it in the crust because I don't like runny fruit pies. This method lets you control the thickness better. I used a full top instead of a lattice, and my son agrees that the pie tastes better on Day #2. Elderberry certainly has a unique flavor - it wasn't quite as "crunchy" (from the seeds, I imagine, because we picked these over twice to remove as many stems as possible before washing) on Day #2. I'm going to try some jam and syrup, too. We picked about 15 lbs. of berries and the bushes look like we barely touched them! Note to anyone from Western NY or Southern Ontario: we bought the bushes as bare root plants from the Erie County Conservation Tree and Shrub Seedling Program that the county runs every Spring. We bought 6 bare roots - about 12" tall at the time - and after two years the plants were VERY bushy and about 10' tall. They cost next to nothing - it's a great program to check out as they offer LOTS of other trees and plants, too. These elderberry bushes attract birds, butterflies, bees, etc. - this is the first year I got to the berries before the birds! There are lots of berries to share, though!!! Thanks for the great recipe!

 
Mar 09, 2009

This was the first elderberry pie I ever baked. The pies I baked were for an elderly man who is ill. He loved them. I found out that I don't care for elderberries, but this recipe was the best. I didn't have any fresh elderberries available, so I bought some dried ones and soaked them until plump. Thanks for this recipe.

 
Sep 11, 2004

This was the first elderberry pie I've ever made and it turned out beautiful and delicious. Some said it was the best pie they had ever had. Thanks!

 

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Nutrition

  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 61.8 g
  • 20%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 238 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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