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| Elderberry Pie |
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| Written by Paul Teclaff | |
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lderberry Pie - Plain Pastry or frozen pie crust - 2 1/2 cups stemmed fresh elderberries OR reconstituted dry berries - 1/2 cup sugar - 1/8 tsp. salt - 2 Tbsp. flour - 3 Tbsp. lemon juice Line a pie pan with pastry. Fill with elderberries. Mix sugar, salt and flour together and sprinkle over berries. Add lemon juice. Cover with top crust. Bake in very hot oven (450 degrees) 10 minutes; reduce temperature to moderate (350 degrees) and bake 30 minutes longer. This recipe is from the 1950 Culinary Arts Institute Encyclopedic Cookbook. Comments
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