Let me tempt your taste buds.
Having promised my mother that I would bring an elderberry pie for dessert on the day of my visit, I got up early to make it. All good pie bakers know that a pie is never as good as the day it is baked, right?
Elderberries grow wild usually along the roadside and under wires as birds drop the seeds. They prefer moist, but not soggy ground. Finding the bushes is always a challenge unless they grow on your own properties, as these do.
4 cups elderberries
3 tablespoons cornstarch (or flour)
3/4 cup sugar (I use half sugar/half Splenda)
2 teaspoons vinegar
Pillsbury Pie Crust (2 rolls)
Mix first four ingredients together in bowl. Unfold one crust into bottom of pie plate. Pour mixture into pie plate. Place top crust over berries. Pinch edges of pie carefully to seal. Sprinkle top crust with sugar. I crimp foil around the edges of crust to prevent it from burning.
Bake 425 for 20 minutes. Turn oven down to 325 for remaining 20-30 minutes. (Times are approx) Watch carefully. Pie is done when it bubbles or crust turns golden brown. Cool on rack for several hours.
Serve plain or with scoop of vanilla ice cream.
After I baked the pie, I put it on the floor behind the driver's seat to cool while driving an hour & half to my mother's house. Had that pie not been in the back, I might have been tempted to sample just a little piece.
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