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“A delicious treat from America's heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • pastry for double-crust pie, unbaked (either storebought or your own recipe)
  • 2 12 cups elderberries, washed and stemmed
  • 12 cup sugar
  • 18 teaspoon salt
  • 2 tablespoons flour
  • 3 tablespoons lemon juice (fresh is best)

Directions

  1. Preheat oven to 450°F.
  2. Line a pie pan with pastry.
  3. Fill with cleaned elderberries.
  4. Mix dry ingredients together; sprinkle over berries.
  5. Add lemon juice.
  6. Cover with top crust, moisten edges and crimp attractively.
  7. Pierce top crust to allow steam to escape.
  8. Bake for ten minutes; reduce heat to 350F and bake 30 minutes longer.
  9. Cool and serve.

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