This classic elderberry pie is a delicious and comforting dessert made with fresh elderberries and a flaky, homemade crust. The sweet tartness of the elderberries pairs perfectly with the buttery pastry, creating a mouthwatering treat that is sure to please. Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence.
Ingredients
- 4 cups fresh elderberries
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter
- 2 pie crusts (homemade or store-bought)
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Directions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the elderberries, sugar, flour, cinnamon, salt, and lemon juice. Mix well to evenly coat the berries.
- Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges.
- Pour the elderberry mixture into the pie crust, making sure it is evenly distributed.
- Cut the butter into small pieces and scatter them over the top of the berries.
- Roll out the second pie crust and cut it into strips. Create a lattice pattern on top of the pie by weaving the strips over and under each other.
- Trim and crimp the edges of the lattice crust. Brush the crust with the beaten egg and sprinkle with coarse sugar for a golden and crunchy finish.
- Place the pie on a baking sheet to catch any potential spills and bake in the preheated oven for about 45-50 minutes, until the crust is golden brown and the filling is bubbling.
- Remove the pie from the oven and allow it to cool for at least 2 hours before serving. This will help the filling set.
- Serve the elderberry pie warm or at room temperature, with a scoop of vanilla ice cream on top if desired. Enjoy!
