Ingredients:
1 double pie crust for 9 1/2" deep dish pie pan
6 cups cleaned, washed, and dried elderberries
1 cup white sugar
1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp cider vinegar
Preheat oven to 425 - put heavy tray/pan/cookie sheet larger than your pie pan into the oven to preheat along with it.
Line pie pan with bottom crust
take all ingredients except for crust, and mix thoroughly.
place in bottom crust
Add top crust, seal well. Elderberries are full of juice.
Cut many and large vents in top crust. Elderberries are full of juice and they love to clog vents.
15 minutes at 425, reduce to 350 (regular) or 325 (convection) until juice stops being hazy, and is a clear-ish purple. Berries should be visibly popping by the vents. Err on the "more done" rather than "less done" side for best taste.
Allow to cool thoroughly or the filling will run from Boulder all the way to Birmingham. I repeat, elderberries are full of juice. I'm not kidding about that.
1 double pie crust for 9 1/2" deep dish pie pan
6 cups cleaned, washed, and dried elderberries
1 cup white sugar
1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp cider vinegar
Preheat oven to 425 - put heavy tray/pan/cookie sheet larger than your pie pan into the oven to preheat along with it.
Line pie pan with bottom crust
take all ingredients except for crust, and mix thoroughly.
place in bottom crust
Add top crust, seal well. Elderberries are full of juice.
Cut many and large vents in top crust. Elderberries are full of juice and they love to clog vents.
15 minutes at 425, reduce to 350 (regular) or 325 (convection) until juice stops being hazy, and is a clear-ish purple. Berries should be visibly popping by the vents. Err on the "more done" rather than "less done" side for best taste.
Allow to cool thoroughly or the filling will run from Boulder all the way to Birmingham. I repeat, elderberries are full of juice. I'm not kidding about that.