Fresh Elder
berry Pie!
Elderberries are ripe right now!
Have you picked fresh Elderberries this season? Whether you’ve picked them while growing in the wild, or picked them from bushes that you’ve grown yourself- now is the time to enjoy the ripe season of Elderberry!
There are many options to process and preserve your fresh Elderberry. We like to take a moment to enjoy some of the freshness of the Elderberry season amidst our processing.
A sweet and generous neighbor of ours has shared this Fresh Elderberry Pie recipe with us!
We hope that you have the opportunity to test it out with the fresh Elderberries that you pick this season!
FRESH ELDERBERRY PIE
1 1/2 cups water
1 1/2 cups sugar
2 tsp lemon juice
1/2 tsp salt
4 cups fresh elderberries
4 TBS cornstarch
3 TBS tapioca
2 pre-made pie crusts (1 for top, 1 for bottom)
1 egg (for egg wash- optional)
In a saucepan, combine 1 cup of water, sugar, lemon juice, and salt. Bring to a boil, then add the fresh elderberries. Combine the cornstarch with the other 1/2 cup of cold water and gradually stir into boiling mixture. Stir while simmering until mixture thickens and cornstarch dissolves, then let cool to room temperature before stirring most of the tapioca into the mixture. Pour into the pie shell and sprinkle the top with a bit of tapioca (to prevent bleeding). For the egg wash, beat 1 egg and brush the top and edge of pie (optional). Make sure to slit the top crust to allow for venting.
Bake at 400 degrees for 5 minutes, then lower heat to 350 degrees for 25-30 minutes, or until nicely brown. Enjoy!
-Recipe by Blaine Spencer
