Monthly Archives: July 2011

elderberry pie

Elderberry Pie

Recipe submitted by Mrs. Roy E. Blosser, Orrville, Ohio

2 1/2 cups elderberries

3/4 cup sugar

2 Tbsp flour

1/8 tsp salt

3 Tbsp lemon juice

Pastry for 2 (9 inch) crusts

Line pan with pastry.

Stem and wash elderberries and fill pie shell.

Mix sugar, salt and flour and sprinkle over berries.

Cover with crust and fasten edges securely.

Bake at 425 degrees for 10 minutes, reduce temperature to 350 degrees and bake 30 minutes longer.

Makes 1 (9 inch) pie.

For variation, crumbs may be sprinkled over top of elderberries instead of putting on top crust.

For crumbs, rub together:

4 Tbsp flour

3 Tbsp sugar

2 Tbsp melted butter

Variation submitted by Mrs. Elmer Mack, Souderton, Pa.

Pastry (for a 9-inch double crust pie)

21/4 cups flour

2/3 cup shortening

½ tsp salt

1/3 cup cold water

Combine flour and salt in a mixing bowl. Cut shortening into flour with pastry blender or 2 knives. Do not over mix; these are sufficiently blended when particles are the size of peas.

Add water gradually, sprinkling 1 Tbsp at a time over mixture. Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold mixture together when it is pressed between the fingers. It should not feel wet.

Roll dough into a ball, handling as little as possible.

Divide into 2 equal portions.

Roll out on a lightly floured board until dough is 1/8 inch thick and 1 inch larger then diameter of pie pan. (Or in the case of sausage pie, the dough is slightly larger than the size of your flat baking dish.)

Observations:

Ok, so I followed this recipe quite loosely but it turned out awesome! I was looking for a recipe with red raspberries, and this was the closest one I could find in the cookbook.

When I went to make the pie I realized that I didn’t have quite enough raspberries……I had read somewhere that you can add jam to make a great pie filling, and so I added Strawberry Marmalade (from a few post ago), and it made the pie tangy sweet and really delicious!

Because of the citrus in the marmalade, I cut back on the lemon I used to make the filling.

Also, I used the crumbs instead of the crust and threw some whole oats in to give it a bit more oomph- it worked great!  For the bottom crust, I used some cream cheese instead of all butter…..yum….

Lastly…….yup I did it, I used a food processor to make my pie dough….never thought I would see the day! My pie dough has been coming so-so and I was getting tired of it. Then I saw someone use the food processor method on a cooking show. Wow! It was awesome and I probably won’t be going back…….

Oh , and one last thing- this recipe could be used for any berry/ jam combination, blueberries, blackberries, you name it….it s a keeper!

This pie was put to the test by my boyfriend’s lovely parents, Keith and Lynn. We had it with milk, but everyone thought it would be great with vanilla ice cream or homemade whipped cream. We ended up having it before the meal (because of some poorly timed, although amazingly delicious steaks made by my man), and I think the timing made it even better. It was great conversation and great company…… there is nothing like sitting down together, and talking over good food. It was a fantastic time!