Elderberry Pie RecipeOrigin: Britain Period: Traditional |
Ingredients:
Enough sweet short-crust pastry for a 22cm pie (about 250g) 
Elderberry Pie Preparation:Method:Take 2/3 of the pastry and roll out on a lightly-floured work surface until large enough to cover the base and sides of a deep 22cm pie dish. Trim any excess pastry then fill the pie with the elderberries. Combine the sugar, salt and cornflour together then scatter over the top of the fruit before scattering the lemon juice over everything. Roll out the remaining pastry to form a lid and place on top of the pie. Crimp the edges tightly then prick the top of the pie with the tines of a fork to form steam holes. Transfer the pie to an oven pre-heated to 210°C and bake for about 10 minutes then reduce the temperature to 170°C and bake for 30 minutes longer, or until the pastry is lightly golden and the filling is hot. Allow to cool before serving. Serve warm with custard. |
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