Elderberry Pie

Ingredients

For the Filling

• 4 cups prepared elderberries, fresh or frozen
• 3/4 to 1 cup sugar, to taste
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest, optional
• 1/2 teaspoon cinnamon
• 1 tablespoon butter, cut into small pieces
• Pinch of salt

For the Crust

• Pastry for one double-crust 9-inch pie
• 1 egg, beaten, for egg wash
• 1 tablespoon coarse sugar, optional

Instructions

1. Preheat the oven to 400°F.
2. Roll out the bottom pie crust and place it into a 9-inch pie plate.
3. In a large bowl, gently combine the elderberries, sugar, cornstarch, lemon juice, lemon zest if using, cinnamon, and salt.
4. Spoon the filling into the prepared pie crust and dot the top with butter.
5. Roll out the top crust and place it over the filling. Trim and crimp the edges. Cut a few small vents in the top crust to allow steam to escape.
6. Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
7. Place the pie on a baking sheet to catch any bubbling filling.
8. Bake at 400°F for 20 minutes, then reduce the oven temperature to 375°F and bake for another 25 to 35 minutes, or until the crust is golden and the filling is bubbling.
9. Cool for at least 3 hours before slicing so the filling has time to set.