Time 1h Yield 8 serving(s) Number Of Ingredients 7 Steps:
Combine berries, sugar, flour, and lemon juice in a medium sauce pan. Heat mixture until it just starts to boil, stirring occassionaly. Remove from heat and let cool for 15 minutes. Preheat oven to 425 degrees Fahrenheit. Spread bottom crust in a 9 inch pie pan. Spread berry mixture in pie shell. Sprinkle cinnamon on top. Dot butter on top. Put top crust on and seal edges. Poke several vent holes in top crust. 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.
Yield 8 Number Of Ingredients 5 Steps:
Preheat oven to 375 degrees F (190 degrees C). 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. Pour into bottom crust. Dot with butter. Put on top crust or make a lattice. Bake at 375 degrees F (190 degrees C) until browned and berries are bubbling through holes in the crust, approximately 40 minutes. Note: It is a good idea to put a pan or foil under the pie as it bakes since it might bubble over.
More about “elderberry pie ii recipes”
Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 425 degrees F (220 degrees C). Line a 9 inch pie pan with pastry. Combine berries and lemon juice. Pour into shell. Mix sugar, salt and flour. Sprinkle over berries. Cover with top crust. Seal and flute edges. Cut a few small steam vents in the top. Bake at 425 degrees F (220 degrees C) for 10 minutes, reduce oven temperature to 350 degrees F (175 degrees C) and bake 30 minutes longer.
