It’s harvest season! This time of year is so exciting, because we are busy bees, harvesting our American Elderberries for your immune-boosting supplements. We also sell elderberry cuttings at the end of the year and elderberry plants at the beginning of the year, and some people use them to make their own elderberry syrup, or jams. Another great way to use your homegrown elderberries is in elderberry pie. We have a blog about how to know when elderberries are ripe, and you can take your homegrown elderberries to make this scrumptious pie. 🥧
Your Favorite Pie Dough Or Cook’s Illustrated Fool-Proof Pie Dough
4 Cups Of Fresh Elderberry
1 Cup Of White Sugar
3 ½ Tbsp of Cornstarch
2 Tbsp Lemon Juice
½ Cup of Water
- Preheat the oven to 375 F.
- Mix cornstarch, berries, sugar, and water together in a medium saucepan.
- Cook on medium heat and stir well. It will start to bubble and thicken. If it is not thick enough for your liking, add more cornstarch.
- Pull the mixture off of the heat and stir in the lemon juice. Let cool, about 1 hour.
- Prepare your pie pan with half of the crust and fill this crust with the cooled pie filling. Top the pie with the other half of the crust.
- Seal the edges of the crust and add slits in the crust to vent if it does not already have a way to vent.
- Brush the crust with egg white, and sprinkle with sugar.
- Bake at 375 degrees for 40 minutes or until the crust is golden and the berries are bubbling.
- Serve and enjoy!