Elderberry Pie Recipe

Old-Fashioned Recipe For Elderberry Pie

Mom's elderberry pie recipe is easy as pie to make. Sorry about the pun folks, but you'll love these delicious homemade fruit pies. We were fortunate to have several wild elderberry bushes growing near the creek on our farm, and Mom used their purple-black fruit to make beautiful homemade pies.

Sometimes she canned a jar or two of the elderberries so we could enjoy an elderberry pie at Christmas time. What a treat! Elderberry pies are one of my favorites, especially when served with a big scoopful of homemade vanilla ice cream. Perfection!

Elderberry Pie Recipe

This old-fashioned fruit pie recipe is taken from one of Mom's old recipe scrapbooks, circa 1929.

1 quart of ripe elderberries
1 cup of sugar
A little pastry flour

Wash and drain the berries. Stir sugar well into fruit and turn into a pie pan lined with crust. Sprinkle a little flour over the filling to absorb juice, and cover with an upper crust. Bake for 40 minutes (450°F for 15 minutes; 425°F for 25 minutes). Serve cold with a little sugar sifted over top.

How To Can Elderberries
Elderberries for making pies in winter or for table dessert are easily preserved:

Wash selected elderberries in cold water and drain in colander. Pack the berries in sterilized jars. Fill with hot syrup (1/4 cup of sugar to 1 cup of water). Steam until tender with jar tops loosely covered. Fill jars with boiling syrup, apply rubber rings, and seal.

Old-Time Elderberry-Crabapple Jelly Recipe
Cover equal quantities of elderberries and cut crabapples with water and cook until entirely soft. Mash so that fruit is thoroughly broken up. Strain the juice through a jelly bag. Boil juice 10 to 20 minutes and test for pectin. Add 3/4 cup of sugar to 1 cup of juice and allow to boil gently for 8 to 10 minutes. Place juice in sterile glasses and let stand until cold. Cover with paraffin.

Enjoy trying Mom's recipe for elderberry pie this Summer when the elderberries are ripe for the picking.

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