Elderberry Pie
Indulge in the sweet-tart flavors of a classic Elderberry Pie, a timeless dessert that showcases the rich, earthy taste of elderberries encased in a buttery, flaky crust. Perfectly sweetened with a blend of granulated and brown sugar and enhanced by warm notes of cinnamon and nutmeg, this pie bursts with autumnal charm. A hint of lemon juice brightens the luscious filling, while a golden egg-washed crust sprinkled with sugar adds an irresistible crunch. Whether you craft a decorative lattice top or opt for a rustic finish, this pie is a show-stopping treat that’s ideal for holidays, gatherings, or any occasion that calls for a berry-filled delight. Serve it slightly warm with a scoop of vanilla ice cream or whipped cream for the ultimate comforting dessert experience.
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Recipe Information
Ingredients
- 4 cups elderberries (fresh or frozen, stems removed)
- 1 cup granulated sugar
- 0.25 cup brown sugar
- 0.25 cup cornstarch
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 2 premade or homemade pie crusts
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
- 1 teaspoon granulated sugar (for sprinkling)
Instructions
Preheat your oven to 375°F (190°C).
If using fresh elderberries, rinse them and carefully remove all stems. If using frozen elderberries, allow them to thaw before measuring.
In a large mixing bowl, combine the elderberries, granulated sugar, brown sugar, cornstarch, ground cinnamon, nutmeg, and lemon juice. Stir thoroughly to coat the berries evenly.
On a lightly floured surface, roll out the first pie crust and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the elderberry mixture into the prepared pie crust, spreading it evenly. Dot the filling with small pieces of the butter.
Roll out the second pie crust. You can either leave it whole or cut it into strips to create a lattice top. Place the top crust over the filling (or weave the lattice pattern), and pinch the edges to seal the pie. Trim any excess dough, and crimp the edges for a decorative finish.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the top crust with the egg wash and sprinkle with a teaspoon of granulated sugar for a golden, sparkling finish.
Using a sharp knife, cut a few small slits in the top crust to allow steam to escape during baking.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 45–50 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool for at least 2 hours before serving to allow the filling to set.
Slice and enjoy your homemade elderberry pie with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 516 mg | 22% | |
| Total Carbohydrate | 425.6 g | 155% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 242.9 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 333 mg | 26% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1989 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
