Apple and Elderberry Pie RecipeOrigin: Britain Period: Traditional |
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This is a traditional British version of a classic old-fashioned apple and Elderberry pie. When picking elderberries it's much easier to pick the entire spray, take them home then remove the fruit from the spray with the tines of a fork. The dark berry flavours of the elderberries complement apples very well in any recipe. Ingredients
enough sweet shortcrust pastry for a 22cm pie (base and lid) 
Apple and Elderberry Pie Preparation:Method:Cut 2/3 of your pastry and roll out thin enough to cover the base and sides of your pie dish. Trim the edges then combine the apples, elderberries and sugar in a bowl. Turn into the pie shell then add the cloves and a sprinkling of caster sugar. Roll out the remaining pastry, use to top the pie and crimp the edges to seal. Prick the top of the pie with a fork to make steam holes then brush with the beaten egg and sprinkle a little sugar over the top. Place in an oven pre-heated to 200°C and bake for 15 minutes. Reduce the temperature to 160°C and bake for a further 40 minutes, or until the pastry is golden and the pie is cooked through.
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