Elderberry Pie II Chef John Recipes
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| Elderberry Pie II |
"This is my favorite fruit pie of all. Wish I could find the berries in our area. Tapioca can be used in place of cornstarch if desired."
Ingredients :
- 1 recipe pastry for a 9 inch double crust pie
- 4 cups elderberries
- 1 cup white sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
Instructions :
| Prep : | Cook : 8M | Ready in : |
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- Preheat oven to 375 degrees F (190 degrees C).
- Mix cornstarch in a little bit of water and add to berries and sugar. Cook, stirring constantly until desired thickness. Add more cornstarch if not thick enough. Add lemon juice.
- Pour into bottom crust. Dot with butter. Put on top crust or make a lattice.
- Bake at 375 degrees F (190 degrees C) until browned and berries are bubbling through holes in the crust, approximately 40 minutes.
- Note: It is a good idea to put a pan or foil under the pie as it bakes since it might bubble over.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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